Submitted by: Betty Laub
1 pound Sausage Shoppe bulk fresh
sausage, torn into small pieces and browned
1 22 oz. loaf of bread, torn up into bite size pieces
2 teaspoons of each: sugar, salt, poultry seasoning
1 teaspoon sage
½ teaspoon pepper
¼ bunch fresh parsley
½ cup currents
½ cup chopped onion
1 cup chopped celery
1/8 cup margarine (¼ stick)
1 cup whole milk
Cook neck, wings and giblets with chopped carrots and onions in large pot of water for 2 hours. Add liver last ½ hour. Use some chopped giblets for stuffing; use the rest in the gravy. Save stock for gravy.
While stock is cooking, prepare stuffing. Tear bread into bite size pieces; place in large bowl. Add dry spices, parsley and currents. Mix with large spoon. Chop onion and celery; use margarine to cook until transparent. Add to bread mixture. Open bag of bulk fresh sausage. Tear off pieces into fry pan. Cook till no longer pink in color. Add bulk fresh sausage, eggs and milk to bread mixture. Chop giblets and add to bread mixture. Stir. Stuff loosely into medium size turkey that has been rinsed inside. Roast turkey according to cookbook or directions on turkey.
Makes: 4 servings
1 cup bean
2 Tablespoons vegetable oil
1 cup sliced mushrooms
3 cups cold cooked regular rice
1 cup Sausage Shoppe slow roasted pork
2 green onions (with tops), sliced (about 2 tablespoons)
2 eggs, slightly beaten
3 Tablespoons soy sauce
dash of white pepper
Rinse bean sprouts under running cold water; drain. Heat 1 tablespoon oil in 10-inch skillet until hot; rotate skillet until oil covers bottom. Cook and stir mushrooms in oil over medium heat until coated, about 1 minute. Add bean sprouts, rice, pork and onions: cook and stir over medium heat, breaking up rice and slow roasted pork until hot, about 5 minutes.
Push rice mixture to side of skillet; add 1 tablespoon oil to skillet. Add eggs; cook and stir over medium heat until eggs are thickened throughout but still moist. Stir eggs into rice mixture. Stir in soy sauce and white pepper. Serve with fruit salad.