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Traditional Holiday Stuffing with BreadWorks White or Wheat Bread and Sausage



Prep Time: 35 minutes Total Time: 1 hour 20 minutes

If using this recipe to stuff poultry replace the eggs with ¾ cup egg substitute. Bake until a meat thermometer reads 180 degrees for the poultry and 165 degrees for the stuffing. Allow ¾ cup of stuffing per pound of turkey. Bake remaining stuffing as directed in recipe.

Vegetable Cooking Spray

  • 1 pkg (12 oz) bulk pork sausage or breakfast turkey links casing removed
  • 3 ribs of celery chopped
  • 1 large onion
  • 2 Tbsp mayonnaise
  • 1 Tbsp prepared Mustard
  • 4 tsp Sage
  • 1 Tbsp Poultry Seasoning
  • 2-1 lb loaves of day-old White Bread
  • 2-1 lb loaves of day-old Wheat Bread
  • 3 large eggs slightly beaten
  • 2 cans (14½ oz) chicken broth

In a large non-stick skillet coated with cooking spray, cook the sausage, celery and onions over a medium heat until the meat is no longer pink. DRAIN. Remove from the heat, stir in the mayonnaise, mustard, sage and poultry seasoning.

Place the bread cubes in a large bowl and add the sausage mixture. Combine the eggs and broth and pour over the bread cubes and stir gently to combine. Transfer to two 3 quart baking dishes coated with cooking spray. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for an additional 12 to 18 minutes, or until lightly browned and a meat thermometer reads 160 degrees. (Recipe from Taste of Home magazine. Visit TasteofHome.com/TurkeyDay for more recipes.)

Create The Ultimate Turkey Sandwich

When I was growing up, it was always cold turkey (usually the dark meat) and reheated gravy on white bread with little else on there. When I got older and more adventurous, I started putting weirder leftovers on my sandwich. Eventually, if you’re like me, you graduate to a turkey sandwich stacked with green bean casserole, cranberry sauce, greens and gravy mayo. When you put it all between two slices of Bread, you give your leftover meal new, more delicious life, and that’s awesome.

(Mason Hereford, Chef, Turkey and the Wolf BON APPETIT magazine, November 2017)

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