Stuffing for 24 LB Turkey

By Cathie davidson

Made in Crockpot

Ingredients

• 1 Stick margarine, saute onion/celery
• 1 1/2 cups onion, Minced
• 24 cups bread cubes
• 3 cups Celery
• 1 TBL rubbed sage
• 1 TBL thyme
• 2 cups chicken broth
• 2 lbs Italian Sausage
• 4 Eggs

Preparation

Step 1

Day before you make the suffing :
1. Saute Onion and Celery in margarine place in container and refrigerate.
2. Remove Italian Sausage from it's casing and brown. Cool and place in container and refrigerate.
3. Tear bread into cubes a 1 pound loaf of bread will make 8 cubes. Place bread back into bread bags to store for next day.

Day of:
Mix bread cubes and dry seasoning in a large pan. Take chill off of celery and onion by warming in micorwave, add to bread cube mixture. Add sausage and mix. Add eggs and chicken broth slowly mixing each time you add ingredeient.
Place in crockpot and cook on low for approx. 6 hours.