Recipe by: Dressed Birds? Stuffed Birds? Yankee Magazine November 1996 For a 15 pound turkey. Spread bread on a cookie sheet and let it dry out overnight. Place it in a large bowl, pour 1 cup milk over, and toss lightly. Set aside. Melt 1/2 cup butter in a wide skillet over medium heat. Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Cook and remove the celery the same way. There should still be a generous film of fat in the pan; if not, add butter. Raise heat ot medium high, add the mushrooms and cook, sitrring often, until browned. Add the mushrooms to the bread bowl and pour the winde into the skillet. Stir it around to loosen all the browned bits, then pour into the bread bowl. Add seasonings, fruit and nuts and toss madly until all is combined. Taste, adjust seasons, then stir/toss in the eggs. Add more milk only if very dry. Posted to MM-Recipes Digest V4 #270 by Bill Webster
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|Serving Size: 1 Serving (2501g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 467 (33%)|
|Amt Per Serving||% DV|
|Total Fat 51.9g||69 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 7g|
|Cholesterol 2119.9mg||652 %|
|Sodium 851.9mg||29 %|
|Potassium 2563.1mg||67 %|
|Total Carbohydrate 147.5g||43 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 139.2g|
|Protein 71.3g||102 %|
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Calories per serving: 1411
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