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
1 t allspice
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 .
into small pieces and brown over medium heat. Drain off
any fat and
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
"too dry" might be) add up to ½ C of chicken broth. (Carl’s
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
place in a covered casserole and bake @
350º for 45 minutes to an hour.