This recipe can be used for any type of fowl stuffing and also accommodate vegetarian friends.

Black Peppercorns, Hickory Smoked Salt, Smoked Spanish Paprika

Combination of 10 cups white dry bread cubes and dried cornbread cubes.
2 lg. onions finely diced
2 lg. red sweet peppers finely diced
2 lg. garlic cloves finely chopped
1 fennel bulb roughly chopped
1 large portebello finely chopped
1stick butter or part olive oil.
1 tab. fresh rosemary chopped
1 tab. smoked salt
1 tab. freshly ground pepper
1 tab. of mild smoked paprika
1-3 cups of chicken, veg. broth and or water
4 eggs.

Saute all veg. in desired combination of olive oil/butter in large skillet until edges of onions are slightly caramelized. Add seasonings. Take 2/3 seasonings and add to lg. mixing bowl for turkey. Reserve 1/3 veg. in other bowl. Add 2/3 dried bread crumb mixture,to lg. bowl. 1 1/2 c. chicken broth. Add 3 slightly beaten eggs. Add veg. broth and 1 egg. to vegetarian casserole. If mixtures seem too dry , can add more broth or water. Stuff bird. For veg. casserole, liberally grease a 10 inch round pan and bake in 350 degree oven for 45-6o min. or until internal temperature reads 180 degrees.