COMBINE IN LARGE BOWL:
7 C. plain dried bread crumbs
1 C. onion, chopped
2 C. celery
2 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. sage
1/2 tsp. poultry seasoning

MIX TOGETHER AND HEAT:
2/3 C. butter
1 1/3 C. milk
1 1/4 C. chicken broth
2 eggs, beaten

Pour over dry ingredients. Stuff the Thanksgiving bird!
NOTE: I use less sage and more poultry seasoning.

Mix ingredients together. Put meat in plastic bag and marinate in refrigerator, turning frequently, 3 to 6 hours or overnight.

Ingredients:

1-Whole turkey thawed
Lawrys Seasoned Salt
Pepper
Garlic Salt

If needed:

Chicken bouillon or chicken broth
Cornstarch

1. Cook the turkey as you would traditionally cook a whole turkey.
   (I like to get a turkey that has a pop-up button, and I use a turkey bag)
2. When the turkey is done, remove from the bag and let it cool. SAVE THE JUICES!!
3. Pull turkey apart. Using your hands grab a chuck of turkey and pull pieces off. Put the meat in a crock pot. Pour all the juices over the meat. (The juices should cover half of the meat. If you do not have enough, use chicken bouillon or chicken broth).
4. Take Lawrys Seasoned Salt and sprinkle over the entire top of the shredded meat, a little more than medium but not real heavy. Do the same with pepper. Then sprinkle about half as much garlic salt as you did with the Lawrys Seasoned Salt. (In other words: 2-parts Lawrys Seasoned Salt, 2-parts pepper, and 1-part garlic salt.)
5. On low heat, cook the turkey for 5 to 6 hours. Turn off the crock pot and let it cool before putting in the refrigerator.
6. Next day, season the turkey again following same amounts as before. Cook the turkey on low heat in a crock pot for about 3 to 4 hours.
7. About 1-2 hours before you want to serve it, add more seasonings (if needed).
   • NOTE: You don’t want the liquid to be runny, but you also don’t want it pasty. If it’s too thick, add some water. If it is to runny, add some more cornstarch mixture as follows: In a bowl, put in about 2-3 tablespoons of cornstarch and add just enough water to get the consistency of paint. Stir into turkey and check the consistency of the meat.

Serve on sliced sandwich buns

FOR SAUCE: Sauté flour in butter; stir in bouillon, sherry, celery salt, garlic powder, white pepper, sour cream, half and half, and Parmesan cheese.

To sauce add the turkey, mushrooms and celery. Put 1/2 of sauce in an oblong casserole dish. Place cooked and drained spaghetti in casserole over first layer of sauce. Add 1 cup sour cream to remainder of sauce; spoon this mixture over spaghetti. Generously sprinkle Parmesan cheese on top; dust with paprika. Bake at 325º for 30 minutes, until bubbly. Cut into squares after baking for easier serving.