1/4 c Brandy

1 tb Chopped fresh thyme; -OR-

1 ts -Dried thyme

1/2 ts Ground cloves

1/4 c Finely minced onion

1/2 ts Ground white pepper

1/2 ts Salt

4 oz Bacon

1 1/2 lb Ground turkey; see NOTE

6 Egg whites

2 Feet sausage casings

NOTE: For this sausage, the turkey should be 2 parts dark meat
to 1 part white meat.
Ground turkey from the supermarket works well
in this recipe.
COMBINE BRANDY, THYME, CLOVES, onion, pepper and
salt in a small saucepan and place over medium heat.
Cook 3
minutes, then scrape into the bowl of a food processor.
Add the
bacon and puree until smooth.
Place the mixture in a mixing bowl,
add the ground turkey and egg whites and mix well.
Stuff the
mixture into casings or form into patties.
Grill or cook sausages
and serve immediately.

1 lb Turkey kielbasa sausages

1 Chopped onion

1 cn 28 oz, Sauerkraut

1/2 c Dry white wine

1/4 c Chopped sweet pepper

Grill the sausages.
Combine with remaining ingrediants.
Simmer
uncovered 10 minutes.

1 pound ground turkey

2 drops liquid smoke flavoring

2 teaspoons salt

1 1/4 teaspoons sage

1 teaspoon sugar

1/2 teaspoon ginger

1 teaspoon poultry seasoning

1/2 teaspoon black pepper

1/4 teaspoon cayenne

Mix all ingredients well.
Shape as desired.

5 pounds To 7 lb bone-in turkey — brea

1/4 cup Butter or margarine — melted

24 ounces Bulk pork sausage

2 cups Sliced celery

2 medium Onions — chopped

4 cups Dry bread cubes

2 cups Pecan halves

1 cup Raisins

2/3 cup Chicken broth

2 Eggs — beaten

1 teaspoon Salt

1/2 teaspoon Rubbed sage

1/4 teaspoon Pepper

“Here’s a super way to savor roast turkey and stuffing without
having to cook the big holiday bird.
The stuffing is hearty, and
the meat is juicy and tender.” ~ Aura Lee Johnson Rinse turkey
breast and pat dry.
Place with breast side up in a shallow baking
dish.
Brush with butter.
Bake, uncovered, at 325 degrees for 2 to 2
1/2 hours or until the internal temperature reaches 170 degrees.
Cover loosely with foil to prevent excess browning if necessary.
Meanwhile, in a skillet, cook sausage, celery and onions until the
sausage is browned and vegetables are tender; drain.
Remove from
the heat; add all remaining ingredients and mix well.
Spoon into a
greased 3-quart casserole.
Cover and bake at 325 degrees for 1
hour.
Serve with sliced turkey.

3 c Mixed vegetables

- such as artichoke hearts, - asparagus, mushrooms, - broccoli
or cauliflower 1 c Cooked spinach; chopped

2 tb Olive oil

2 md Onions; roughly diced

1/2 c Bread crumbs

3/4 c Egg whites

1/2 ts Ground coriander

1 ts Minced garlic

1/2 ts Salt; or as desired

1/2 ts Ground white pepper

1 ts Fresh rosemary leaves -OR-

1/2 ts -Dried rosemary leaves

4 Feet sausage casing

ROUGHLY CHOP VEGETABLES into 1/4-inch pieces and set aside on a
plate.
Heat the oil in a large skillet over medium heat, add the
onion and cook, stirring, for 5 minutes.
Decrease heat to low, add
the vegetables and cook for 10 minutes.
Remove vegetables from heat
and scrape the mixture into a food processor.
Add the egg whites
and bread crumbs and puree until smooth.
Stuff the mixture into
sausage casings or form 2 long sausages in plastic wrap.
Poach the
sausages in gently simmering water for 7 minutes, drain and let
cool.
If you have used plastic wrap to form the sausages, remove it
when sausages are cool.
Cut sausages into 6-inch lengths.
To serve,
grill the sausages or place under a preheated broiler.
Since the
sausages are already cooked, we want only to reheat them and crisp
their skins.

5 lb Cubed venison

1 lb Cubed suet

3 tb Salt

1 tb Black pepper

1 ts Red or cayenne pepper

1 ts Paprika

1 ts Sage

2 ts Garlic powder

Sausage casings after grinding & mixing the venison &
suet with the seasonings, fry a small patty to check for taste.
If
it’s too mild, add small amount of red pepper until proper taste is
reached; if it’s too hot, add more venison.
Stuff in casings &
smoke 28 to 30 hours.