| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Poultry, Main dish, Casseroles | 6 | Servings | |
INGREDIENTS
| 1 | lb | Bulk sausage |
| 1/2 | c | Onion; minced |
| 1 | c | Celer; diced |
| 2 | Eggs; beaten | |
| 1 | c | Milk |
| 2 | c | Soft breadcrumbs |
| 1 | ts | Poultry seasoning |
| 3 | c | Turkey gravy |
| 2 | c | Turkey; cooked & diced |
| Salt & pepper to taste |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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