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LOCATION: Recipes >> Poultry >> Stuffing 89

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Stuffing

1 loaf white bread, cut in cubes
1 package Maple Leaf sausage
salt & pepper
sage
basil
thyme
oregano
marjoram
onion powder

Thaw and fry the sausage meat, breaking it into small chunks. Drain
as much of the fat as possible. Combine the meat with the bread
cubes in a large bowl, and season to taste using the salt, pepper,
onion powder, and herbs, mixing well. Note that sage should be the
dominant herb. It is, of course, also possible to use onion chunks
rather than onion powder, and to add such things as celery if
desired.

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