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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Vegetables & Side Dishes
Contributed by:
  • 8 cups day old bread in 1-inch cubes
  • 4 oz. butter, melted
  • 1 tsp. thyme, whole
  • 1 tsp. marjoram, whole
  • 1/2 lb. breakfast sausage , optional
  • 4 eggs
  • Salt, to taste
  • 1 cup diced onion
  • 1 cup diced celery
  • 2 cups chicken stock
  • 1/2 tsp. white pepper
  • 1/2 TBS sage
In a large bowl, place bread cubes, half of the melted butter, thyme and marjoram. Mix well. In a sauté pan, cook sausage, cutting into small pieces while cooking. Add to bread, discarding excessive oil. (A little is OK.) Add eggs and salt.
In a 1-quart pan, saute onion and celery in the rest of the butter until soft. Add stock, pepper and sage. Simmer for 5 minutes. Slowly add stock over bread mixture, stirring stuffing as you add the stock. Continue until stuffing is moist.
Use the stuffing for Stuffed Turkey Roulade. Put any extra in a pan and roast in oven until brown on top.
Yield: 8 servings
(This recipe was contributed as part of a "Cook of the Week" feature.)

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