Some bread crumbs…I’m not sure how much. A package or two depending on how many people you have

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 better

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

Sage (powdered)

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.