Dave’s Internationally famous turkey stuffing

This is better than turkey – “I want it for breakfast” - Zoë

 


Ingredients

1

Pack of Paxo (Kroger, Randalls, HEB, Cost Plus – British section)

2

lb. Pork Sausage (Sage)

2

Eggs

1

Medium onion

4-6

Slices white bread

Directions

1.     Chop onion into very small pieces (recommend food processor).

2.     Mix all but the bread together in a large bowl.

3.     Zoë and Aidan are best at tearing the bread.

4.     Add bread until it feels right – it’s a Zen thing.

5.     Stuff it all into the turkey’s orifices (neck as well).

6.     Cook until the stuffing reaches 165°F (75°C) at 325°F (165°C).
Approximately 4½ hours for a 13lb turkey. Cover breast with
foil for last half.

Tip: Any excess stuffing can be cooked separately.