| 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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