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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard


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This recipe for TURKEY STUFFING, by , is from My Family Favorites , 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!

Lynn Caudill


1 1/2 Pkg. Pepperidge Farm Brownsberry Seasoned Croutons
1 Box Uncle Ben’s Wild Rice Mix (cooked)
2 Eggs
1 Lg Onion, chopped
1 Bunch of Celery,
1 Can Sliced or slightly chopped Water Chestnuts
1 Lb. Jimmy Dean Pork Sausage
1/2 Tsp. Black Pepper
2 Cans Chicken Broth
1/4 Lb. real Butter, equals 1 stick of butter
1 Clove Garlic

Soak croutons in chicken broth. Sauté pork sausage and then remove from heat. Set aside. Sauté onion in the butter. Mince and add garlic to mixture. Add this to sausage mixture. Chop & add celery. Add water chestnuts. Add eggs and wild rice mix. Combine with the croutons and chicken broth. May stuff in turkey or add to a pan lines with butter soaked cheese cloth. Cook for 45 minutes at 350 degrees.




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