Challah and Leek Turkey Stuffing

Ingredients

• 2 loaves egg bread (NOT the very sweet kind) or challah
• 1 lb ground veal or lean ground beef
• 1 lb ground pork
• 2 tablespoons worcestershire sauce
• 1 cup diced onion
• 3 cups leeks, sliced into thin rings (or half rings, if that makes cleaning easier)
• 2 cups of diced celery
• 1 cup of finely diced carrot
• 1 1/2 tablespoons dry ground sage
• salt and pepper

Directions

1. 1

   cube or tear bread into large heatproof bowl.

2. 2

   brown meat in skillet with salt, pepper and Worcesterchire sauce, drain and place in bowl.

3. 3

   brown onion gently in the same skillet, then place in bowl.

4. 4

   Place leeks in bowl.

5. 5

   Place celery in bowl.

6. 6

   Place carrots in bowl.

7. 7

   mix all ingredients with a large wooden spoon or spatula.

8. 8

   sprinkle sage over the top and mix again.

9. 9

   stuff in neck and abdominal cavities of turkey and roast as required for size of bird.