Leach Family Turkey Stuffing

1. 1

   The night before, tear up bread and leave on counter to dry.

2. 2

   Brown sausage in pan.

3. 3

   Part way through add celery and onions and cook till translucent and sausage is done.

4. 4

   While sausage is browning, put bread in large bowl, sprinkle poultry seasoning on top (start with 2 tablespoons).

5. 5

   Add meat mixture and mix gently.

6. 6

   Add half of broth and mix with hands, taste and see if you need more seasoning.

7. 7

   Add eggs and as much remaining broth (or more) as necessary for texture.

8. 8

   Mix till well blended.

9. 9

   I still stuff in bird,(mostly in neck skin - loosely in cavity) but finish it in oven after bird is out.

10. 10

    Temp should be 165 when checked.

* Per serving · 4 servings · Values may vary.

No additional tips available.