MY FAMILY'S MEAT STUFFING FOR A TURKEY

Steps:

• 1. First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
• 2. Second, you need a good sized fry pan, preferabley with deep, straight sides.
• 3. Third, a good pair of tongs and spoonula
• 4. Fourth, are the ingredients. These are estimations, I don't really measure
• 5. Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
• 6. ***you could use just ground pork but the sausage gives a better taste.
• 7. Heat fry pan and oil lightly with a pat of butter.
• 8. Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
• 9. Do the same to the rest of the beef and sausage. Mix thoroughly
• 10. Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
• 11. Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
• 12. Add seasonings at this point. Use the amount that is to your liking. Mix very well.
• 13. Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes
• 14. I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey
• 15. If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor.
• 16. With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!