STUFFING, TURKEY

Kay Depew

1 Lb. Brown & Serve Sausages
1 Lg. Onion, diced
1/2 C Celery, diced 1/4 inch
1       green bell pepper
1       apple peeled, cored and diced (optional)
1  8 oz. pkg of sliced mushrooms   (optional)
4          eggs, beaten
1/2 C  chicken broth
1 T     sage, ground or rubbed
1 t      allspice  
 1/4 t  cloves
1  7 to 10 oz. pkg of unseasoned croutons  (I use 1 and 1/2 bags because they used to be 12 ounces)
 Salt and pepper to taste .

Cut sausage into small pieces and brown over medium heat. Drain off any fat and
Sauté onion, celery, bell pepper and mushrooms if you use them (we always do) in 2T each of butter and oil. 
Add to sausage and let cool.  Mix eggs and spices and then add to sausage mixture and the diced apple.  Add croutons and mix until well blended.

If the dressing is too dry (the recipe card didn’t indicate what "too dry" might be) add up to ½ C of chicken broth. (Carl’s note: The croutons will soak up moisture so I add the broth anyway.)

Add mushrooms and apples if desired

Stuff a 16-20 lb. Turkey (not too tight because it will expand) OR place in a covered casserole and bake @ 350º for 45 minutes to an hour.