Email to Colleen Grogt      

Recipe Categories: FantastiCook's HOME PAGEAPPETIZERS Asian BakingDishSizesMadeSimple BBQ BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Chicken Chili Cocktails COOKIES CROCKPOT Dairy-Substitutions DESSERTS ETHNIC FISHandSEAFOOD FRUIT GrossFamilyRecipes HeirloomWeightsMeasures HerbsSpices Italian MARINADES Meatless MEATS PASTA PASTRIES Pork POULTRY SALADandDRESSING SANDWICHES SAUCES SideDishes SOUPSandSTEWS VEGETABLES

Gramma Eleanor's "Stuffing for Turkey"




Source of Recipe


Gramma






Recipe Introduction


In her own type written words, (11/25/71)





List of Ingredients



• 1# bread white toasted** and broken up into small pieces
  
• 1# pork sausage meat cut in small pieces and fried
  
• 3/4 C celery, chopped fine
  
• 1/4 C onion, chopped fine
  
• NO SALT
  
• 1/4 t ground pepper
  
• 1 t sage
  
• 2 C liquid - milk and water, (equal parts)
  
• 1/4 C butter, melted
  
• 1 small jar mushrooms, if you wish
  






Instructions



1. Fry the sausage until no longer pink. Remove from drippings.
   
2. Fry the celery and onions together (until tender) in fat after meat has been taken out. Fry lightly, do not burn.
   
3. One hint: Pour off extra fat that is left from frying the celery and onions.
   
4. **use croutons instead and save a lot of time (11/27/86)
   






Final Comments


Thanks Gramma!