If you can't get enough meat, you'll be ready to dig into this meat lover's stuffing.
What you'll need
- 4 tbsp. butter or margarine, melted
- 2 tbsp. dried minced onion
- 1 tsp. poultry seasoning
- 2 8-oz. pkgs. herb-seasoned stuffing mix
- 3 1/2 cups hot chicken broth or turkey broth
- 1/2 lb. turkey breakfast sausage, cooked and cases removed
- 1 8-oz. can mushroom stems and pieces
How to make it
In large bowl, combine margarine, onions, poultry seasoning and stuffing mix. Add broth and stir to mix. Stir sausage and mushrooms into stuffing mixture.
Pack stuffing mixture into a 2-quart casserole dish that has been coated with cooking spray. Bake in 350-degree oven 30 to 35 minutes, until stuffing is heated throughout and lightly browned on top.
For homemade turkey broth, take giblets from turkey cavity and rinse under cold running water. Place all giblets, except the liver, in 3-quart saucepan and add enough water to cover. Bring to boil and skim off the white foam; reduce heat. Simmer 1 hour, add liver and continue cooking 15 minutes.
Remove giblets, cool and remove meat from neck. Chop all meat from giblets and, if desired, add to gravy. This broth is good for use in stuffing and gravy. Any leftovers may be frozen and used as the base for turkey soup.
