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Italian Turkey Sandwiches

From the kitchen of Sandra Bystrom

Using a 13-15 pound turkey, crumble 3 pounds of Italian sausage around turkey. Cook until done. Save juices.
Cool turkey, remove skin and bones. Shred, add juices back.
Melt 1 stick of butter or margarine and sauté 4-5 stalks of celery and 1 large onion (chopped). Add to meat.

Stir in 2 cans cream of mushroom soup and 1 bag of sage and onion dressing croutons. Mix together.

* At this point you may freeze the meat or continue on.

Add chicken broth (approximately 2 14-ounce cans), until it’s the consistency of a nice thick sandwich filling.
Heat through, serve on sandwich buns and enjoy!

- This is a very fun and easy way to serve a crowd and do it economically.
- Keep an extra can or two of chicken broth on hand, especially if you’ll be serving this from a crock pot or Nesco roaster over a couple of hours.

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