Break up and brown sausage meat, remove from pan with slotted spoon. Mix drained meat with bread cubes in large bowl. To fat in pan add enough butter or margarine to equal one cup. Add celery and saute about ten minutes, add onion and saute five more minutes, add mushrooms and saute another 5 minutes. Add two cups hot water or chicken broth or turkey broth and simmer until celery is tender. Add poultry seasoning and sage. Pour vegetables and broth over bread cubes and sausage meat. Add enough broth to moisten well, about 1 cup. Mix well. Refrigerate until ready to use.
If you want, you can use neck and giblets to make turkey broth. Simmer with some onion and celery either the day before or that morning.
Per Serving (excluding unknown items): 568 Calories; 5g Fat (7.8% calories from fat); 18g Protein; 114g Carbohydrate; 10g Dietary Fiber; 1mg Cholesterol; 2021mg Sodium. Exchanges: 6 Grain(Starch); 4 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 354 (76%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||52 %|
|Saturated Fat 17.9g||90 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 151.5mg||47 %|
|Sodium 885.4mg||31 %|
|Potassium 244.4mg||6 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 15.4g|
|Protein 11.7g||17 %|
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Calories per serving: 467
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