Gugel Family Cookbook

Turkey Stuffing

(from Grandma Bauer)

10-15 lb. turkey (medium-sized)
white bread (one medium loaf)
12 oz. pork (or turkey) sausage
1 large onion, chopped
2 stalks celery, chopped
salt and pepper
poultry seasoning

...and for a larger turkey

20 to 22 lb. turkey (large-sized)
white bread (two medium loaves)
16 oz. pork (or turkey) sausage
1 1/2 large onions, chopped
3 stalks celery, chopped
salt and pepper
poultry seasoning

Break bread into pieces and put in a large bowl where it will dry out for a day or two.

Break up the sausage and brown it in a frying pan until cooked. Remove when browned and drain. Leave sausage fat in pan. Sauté the onion and celery in the sausage fat until soft. Sprinkle the bread with a little water to moisten it so you can work with it (not soggy). Put the bread in large bowl and add the sausage, onion, and celery. Season to taste with salt, pepper, and poultry seasoning. Refrigerate the stuffing until you’re ready to cook the turkey.

Before cooking, stuff the turkey just before putting it in the oven.