Bagel Stuffing

8 Bagels (mix of plain, onion, salt, pumpernickel, onion)

1lb hot sausages

1 yellow onion, chopped

2 Portabella mushrooms

1 pkg regular mushrooms

1/4 pound pignolia nuts

1/2 pound (two sticks butter)

2 cups fresh turkey stock

Salt

Pepper

Olive Oil

Hot Pepper

Oregano

Four or five sundried tomatoes

1 red pepper

Preparation -

• Chop the onion, red pepper, and sundried tomatoes, set aside
• Using a slicing blade on a food processor, slice the mushrooms, set aside
• Split the bagels in half, then cut into cubes about 3/4 inches per side, set aside
• Remove the casing from the sausage, cook in a frying pan, breaking up the meat as it cooks. Set the meat aside, but leave the drippings in the frying pan.
• Add a bit of olive oil to the pan and cook the onions and peppers for a minute or two until the onions are translucent, add to the meat mix.
• Cook the mushrooms until they are done, about a minute or two, add to the meat mix.
• Toast the pignola nuts in an oven until brown, don't let them burn. Add to the meat mix.
• Pour off the drippings from the pan, and add a stick of butter and some olive oil, heat over low heat to melt the butter. Add salt, pepper, oregano, hot pepper, and raise the heat. Cover the bottom of the pan with the bagels, turn the heat up and toast the bagels turning frequently. Don't let them burn. Add to the Sausage mix.
• Repeat the above step until all of the bagels are used up.
• Add the chopped sundried tomatoes to the mix.
• Melt two sticks of butter, then add a cup of the turkey stock, bring to a boil. Pour over the bagel/sausage mix, stir until the liquid is absorbed. Heat another cup of the turkey stock, and add until the bagel pieces are soaked through (break one apart to see).
• Stuff the turkey with the mix, and put any remaining sausage into a loaf pan to cook for two hours with the turkey.