Tried & True Stuffing

• 14 ounces, weight Spicy Pork Sausage (Jimmy Dean)
• 1 pound Hamburger Meat
• 5 slices Bacon
• 3 whole Eggs
• 12 slices Toasted White Bread
• 1 clove Garlic (whole)
• 1 teaspoon Sage
• 1/2 cups Chopped Celery
• 1/2 cups Choped Onions
• 1/4 cups Vegetable Oil

1. Note: the 12 slices of white bread can be toasted in a toaster or in the oven. Grate the toasted bread. It should be about 5 cups of bread crumbs.
2. 1. Boil sausage in 5 cups of water with the garlic clove. Save the broth.
3. 2. Remove the sausage and chop and crumble it up.
4. 3. In a pan, cook the bacon. When cooked, remove and dice in pieces.
5. 4. In the pan we cooked the bacon in (with the bacon oil/fat still in it), saute onions and celery. If the bacon fat is not enough, spoon in vegetable oil.
6. 5. Add the hamburger and cook, then add the sausage and bacon.
7. 6. Season to taste with lots of salt and pepper. Add bread crumbs, sage and eggs. Stir. Add 2 1/2 cups of the broth stirring constantly. It is ready to eat as is or can be used to stuff turkey.

sausage, hamburger, bacon, eggs, white bread, clove garlic, sage, celery, onions, ubc

Taken from tastykitchen.com/recipes/sidedishes/tried-true-stuffing/ (may not work)