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Name: Turkey-Sausage Puff
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 1 ts Poultry seasoning; 1 c Celer; diced; Salt and pepper to taste; 1 lb Bulk sausage; 1/2 c Onion; minced; 2 c Soft breadcrumbs; 3 c Turkey gravy; 2 c Turkey; cooked & diced; 2 Eggs beaten; 1 c milk

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INGREDIENTS

1 ts Poultry seasoning
1 c Celer; diced
Salt and pepper to taste
1 lb Bulk sausage
1/2 c Onion; minced
2 c Soft breadcrumbs
3 c Turkey gravy
2 c Turkey; cooked & diced
2 Eggs ; beaten
1 c milk

Servings

INSTRUCTIONS

Cook the sausage over moderate heat until nearly done but not browned, breaking the meat apart with a fork. Pour off the fat, leaving about 2 Tbsp in the pan; add the onion and celery and continue cooking for about 5 minutes. Combine the beaten eggs, milk, breadcrumbs, poultry seasoning and 1 cup of the garvy. Stir in the turkey. Taste and add salt and pepper as needed. Stir in the sausage mixture, turn into a greased 10 x 7 inch baking pan, and bake in a 350 degree oven for about 45 minutes, or until set and browned. Remove from the oven and let stand 10 minutes. Serve with the remaining gravy, heated. An extremely tasty way to use leftover turkey or chicken. From - THE LADIES AID COOKBOOK by Beatrice Vaughan. Pub by The Stephen Greene Press, Brattleboro, Vermont. 1971 Shared by Robert Rostrup

NOTES

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Turkey-Sausage Puff

1 ts Poultry seasoning
1 c Celer; diced
 Salt and pepper to taste
1 lb Bulk sausage
1/2 c Onion; minced
2 c Soft breadcrumbs
3 c Turkey gravy
2 c Turkey; cooked & diced
2 Eggs beaten
1 c milk

Cook the sausage over moderate heat until nearly done but not browned,  breaking the meat apart with a fork. Pour off the fat, leaving about 2 Tbsp  in the pan; add the onion and celery and continue cooking for about 5  minutes. Combine the beaten eggs, milk, breadcrumbs, poultry seasoning and  1 cup of the garvy. Stir in the turkey. Taste and add salt and pepper as  needed. Stir in the sausage mixture, turn into a greased 10 x 7 inch baking  pan, and bake in a 350 degree oven for about 45 minutes, or until set and  browned.  Remove from the oven and let stand 10 minutes. Serve with the  remaining gravy, heated.    An extremely tasty way to use leftover turkey or chicken.    From - THE LADIES AID COOKBOOK by Beatrice Vaughan. Pub by The Stephen  Greene Press, Brattleboro, Vermont. 1971    Shared by Robert Rostrup

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Nutrition

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Serving Size: 1 Serving (299g)
Recipe Makes: 6 Servings

Calories: 464
Calories from Fat: 290 (62%)

Amt Per Serving		% DV

	Total Fat 32.3g	43 %
	Saturated Fat 11.7g	58 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 2.4g
Cholesterol 416.9mg		128 %
Sodium 1400.8mg		48 %
Potassium 462mg		12 %
Total Carbohydrate 13.4g		4 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 12.7g
Protein 28.4g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 464

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