This one is a favorite in southern Wisconsin. Served at wedding receptions, luncheons, etc. It takes some initial prep work....but is wonderful.
1 10-12 lb. turkey
turkey roasting bag.
Cook turkey according to directions on roasting bag.....reserve all juice, remove all meat from the bones, and shred. (can be done well in advance, and frozen).
Stuffing Mix
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2 bags Brownsberry Onion and Sage dressing mix
1 stick margarine
2 md. onions, chopped fine
4 stalks celery, chopped fine
1 tsp. pepper
� tsp. salt
1 48 oz. can chicken broth
reserved turkey juice
shredded turkey
Over med. heat, melt margarine, add celery and onion, cook until onions are translucent. add chicken broth and turkey juice. Add stuffing mix. Add shredded turkey and mix well. Keep warm, covered in slow oven until serving time. Mixture should be sticky. Add more chicken broth if it becomes dry. Serve hot on buttered buns. Makes enough for 50 to 75 sandwiches, depending on the bun size....and can be frozen and reheated later. This recipe can use up your leftover turkey dinner, too......adjust the quantities appropriately...altho the consistency wont be the same.
