Some bread crumbs…I’m not sure how much.
A package or two depending on how many people you
1 – 2 cans of evaporated milk (again, depending
on how much you’re going to make)
1 – 2 cans of cream of mushroom soup
Sautéed mushrooms if you like them –
make sure to use butter, not margarine. It tastes
Minced onions – depending on how much you like
them – sauté with mushrooms
3 – 4 stalks of celery or so – sauté
with mushrooms and onions
3 – 4 cloves of garlic, minced – sauté
with mushrooms, onions, and celery
Salt and Pepper
Other various spices that you like (onion powder,
garlic powder, poultry seasoning, etc. whatever FEELS
like it should go in the stuffing)
Put the bread crumbs in a big bowl.
Add the evaportated milk, cream of mushroom soup,
mushrooms, celery, onions, and garlic.
Mix them all together (use gloves if you’re
going to use your hands).
Add the sage until it is a nice green coat over the
top of the bread crumbs.
Add salt and pepper, and other spices that want to
go in there. Mix it up good.
Taste frequently to make sure that it’s how
you want it to taste. You may need to add more sage…it
just depends on your taste.
Stuff the bird with it. It can go in the main cavity
and in the neck cavity as well.
If you have used gloves to stuff the bird, and have
touched the turkey, change gloves before handling
the stuffing again. (Can you tell Andrea sent this
one in?? :)
Put the rest of the stuffing in a casserole dish,
and cook with the bird about 20 - 30 minutes before
it comes out of the oven.