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Stuffing

Grape Nut Flake Stuffing

2	cups	Grape Nut Flakes
2	loafs	White Bread, broken in small pieces
1	loaf	Rye Bread, broken in small pieces
1	lb	Pork Sausage
1	cup	Giblets, chopped
4	med	Onions, chopped
1	bunch	Celery, diced
4	TBS	Butter
2	ea	Eggs
2	tsp	Poultry Seasoning
1/2	tsp	Sage
2	cups	Chicken broth or water
		Salt and Pepper to Taste

Simmer Celery and Onions in Butter for 5 minutes. Brown Sausage with Giblets. Mix all ingredients well and cook with 10 pound turkey.

Bread Stuffing - Barker

1 1/2	cups	Boiling Water or Chicken Broth
3/4	cup	Butter or Salad Oil
1/2	cup	Onion, minced
1	tsp	Poultry Seasoning
2	TBS	Parsley, minced
2	TBS	Celery, diced
2	TBS	Dried or Prepared Mustard
3	qts	Bread Crumbs, lightly packed
		Salt and Pepper to Taste

Simmer Water, Onions and Butter for 5 minutes. Mix all ingredients well and cook with an 8 pound turkey.

Sausage Stuffing - Fish

4 cup Cubed white bread, 8 slices

2 Tbsp Milk

1 cup Diced celery

1/2 tsp Salt

1/2 tsp Poultry seasoning

1/2 tsp Pepper

1 onion Chopped

1/2# Sausage

Brown sausage. Set aside. Add to sausage bread cubes and drizzle with milk. Stir celery and onion into drippings in pan. Sauté till soft. Stir in seasonings. Pour over bread mix. Toss until evenly coated.

Written by: Don Williams, Sylvia, Ruth & Jerry Dixon

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