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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Turkey stuffing Recipe

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This recipe for Turkey stuffing, by , is from STEAK ON THE LAKE, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Cornbread (recipe in breads section)
Big bread crumbs ( bag)
2 chubs of sausage meat (cooked & drained)
1 Tbsp poultry seasoning
2-3 stalks celery
1 onion
1 green pepper
2 eggs
Milk or giblet water
Salt & pepper

Cook the sausage meat in a fry pan, drain and set aside to cool.
Break up the pan of cornbread into a large bowl and add the bread crumbs.
Chop the celery, onion and green pepper and add to bread mixture.
Add the sausage meat.
Add the poultry seasoning and salt and pepper.
Whisk the eggs and add to the stuffing. Mix together and add the giblet water or milk until the stuffing mixture holds together in a ball.
Make sure you stuff your turkey right away after you add the eggs and get it in the oven.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Make sure your turkey is completely thawed, sometimes it takes a couple of days. Take the neck and the package of giblets out of the turkey. You can boil these and use some of the water in your stuffing or Steve always likes to cut the giblets into the frying pan and cook them with the sausage meat.
Once your turkey is stuffed, cover it with strips of bacon and roast for the first hour at 425 and turn it down to 325 until done. Remember to baste every hour and take the foil or lid off for the last hour to brown your turkey.
Happy Thanksgiving and Merry Christmas!




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