Don't Fear the Fowl and Other Advice for Newbies. (Plus a sample menu and recipes!)
- 1 pound sausage links*
- 2 tablespoons butter, melted
- 1 medium leek, chopped
- 2 cloves garlic, minced
- 1/2 cup mushrooms, chopped
- 1-1/2 packages potato bread buns
- 1/4 cup (1/2 stick) butter, melted
- 1-1/2 cups milk
If sausage has casing around it, remove from sausage and crumble meat in a bowl. Set aside. Sauté leeks and garlic in 2 tablespoons butter for 30 seconds. Add crumbled sausage and mushrooms. Cook stirring occasionally, until browned. In a large bowl, tear bread into small pieces and add milk and 1/4 cup melted butter. Soak bread in mixture for five to 10 minutes.
Once sausage mixture is cooked, add to the bread/milk bowl and mix well with your hands. Stuff turkey with mixture. Alternately, spread evenly about 1-inch thick in an 8x8-inch baking dish. and pop in the oven alongside the turkey. Bake until golden on top.
*For a vegetarian version, replace sausage with 1 medium fennel bulb, chopped.