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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for STUFFING, by , is from KELLY'S COOKBOOK, 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!



1 pound bacon cut into small pieces
1 package of sausage meat (the tube with the red and white checkers!)
1 large yellow onion diced finely
3 big stalks of celery diced finely
2 cups of mushrooms diced finely
1 T of thyme
1 T of rosemary
1 T of sage
1 loaf of bread, or left over old anything that you want to get rid of that is bread stuff!!!

Fry the sausage and bacon in a frypan till crispy, drain the bacon and sausage and put into a big bowl. Keep the bacon fat and then fry the onions, celery and mushrooms in the oil. Sauté till ....well... cooked!! (you got this kids!)

While all of the frying is going on....start cutting up the bread, I usually take off the crusts and then dice and cut the bread into little cubes, 1 cm squared but you don't have to measure each one ha ha ha...

Put the bread into the bowl with the sausage and bacon. When the veggie mixture is cooked, add it to the bread, bacon and sausage. THEN, add the famous three spices of Mumma...Sage, Thyme and Rosemary!

Use your hands, mix it all up, squeeze it, mush it, mix it and gotta taste it! Not spicy enough? Add more of T/S/R, to wet? add more bread....

This freezes really well and I put portions into baggies, you can just pull it out and use it for anything that you want to stuff!

Tutu aka Pat Collier, was Grandy's mum. This was her original recipe, passed down to Grandy and then to me. The recipe has been tweaked over the years.




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