© 2024 National Turkey Federation
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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 tbsp margarine, melted
2 tbsp dried minced onion
1 tsp poultry seasoning
2 packages (8 oz each) herb seasoned stuffing mix
3-1/2 c *hot turkey broth (See note #4)
1/2 lb TURKEY BREAKFAST SAUSAGE, cooked and cases removed
1 can (8 oz) mushroom stems and pieces
Vegetable cooking spray
In large bowl, combine margarine, onions, poultry seasoning and stuffing mix. Add broth and stir to mix. Stir sausage and mushrooms into stuffing mixture.
Pack stuffing mixture into a 2-quart casserole dish that has been sprayed with cooking spray.
Bake in a preheated 350 degree F oven 30 to 35 minutes, until stuffing is heated to an internal temperature of 165 degrees F and lightly browned on top.
*To prepare turkey broth, remove giblets from turkey cavity and rinse under cold running water. Place giblets, except the liver, in 3-quart saucepan and add enough cold water to cover. Bring to boil and skim off the white foam; reduce heat. Simmer 1 hour, add liver and continue cooking 15 minutes. Remove giblets, cool and remove meat from neck. Chop all meat from giblets and, if desired, add to gravy. This broth is good for use in stuffing and gravy. Any leftover may be frozen and used as the base for turkey soup.
380 Total Calories
14 g Total Fat
3 g Saturated Fat
25 g Cholesterol
1350 mg Sodium
416 mg Potassium
49 g Total Carbohydrates
2 g Dietary Fiber
6 g Sugars
16 g Protein
6 % Daily Protein
4 % Daily Vitamin C
8 % Daily Calcium
20 % Daily Iron