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Turkey Stuffing

The general rule of thumb is to use 3/4-cup of stuffing per pound of turkey
I like to use 3/4-cup bread cubes per pound to give that little bit extra. Cook up the extra by lightly drizzling stuffing with vegetable oil and sealing it in a vegetable sprayed foil pouch. Cook alongside turkey for 45 minutes
Never stuff a turkey ahead of time, or preheat the stuffing before filling the turkey, as this will promote bacteria growth which will cause illness 

This recipe was used on a 16lb turkey

12-cups stale bread cubes
2-stalks celery, chopped (approx 1 1/2-cups)
1-onion chopped (approx 2-cups)
6-strips bacon, chopped
1-lb Italian sausage, cut into half moons
8oz-fresh or canned mushrooms, sliced & sautéed
1-apple, peeled and diced
1-cup dried cranberries
4-garlic cloves, minced
1/4-cup chopped fresh sage leaves (optional)
1-tsp savory
1 1/2-tsp sage
1-tsp onion powder
1/2-tsp garlic powder
1-tsp Cajun seasoning
2-tbsp fresh thyme (or 2-tsp dried)
Salt & pepper to taste
2-cups chicken stock (or turkey stock)
Turkey Stuffing

The extra suffing in a foil wrap ready for the oven

Cook chopped bacon and chopped sausage in fry pan
Remove and reserve
In same pan, use fat to sauté celery, onion, and garlic for about 5 minutes
Season with salt & pepper
Combine all ingredients in a large bowl
This can be made up the day before and refrigerated until next day