Cut stuffing bread into approx. 1" pieces, place in large bowl or small plastic
bag
Cut and dice onion and apple, keeping them separate.
Pan fry Pork Roll or Taylor Ham till medium well done, drain.
Pan fry Hamburger until medium well done, drain.
Pan fry Sausage, drain.
When dry, dice Pork Roll into 1/4" pieces.
Crumble chop meat and sausage.
In a large mixing bowl place the cut stuffing bread pieces, moisten with ½ of the
water, mix with hands, rubber gloves optional. Add: Pork Roll, chop meat, sausage, onion
and apple; knead mixture as if making dough, add remaining water slowly as needed. Add egg
for binder, being sure it is well mixed throughout. Sprinkle Sage and Poultry Seasoning to
taste (quantities are approximate, but sage can overpower the flavor of the stuffing. When
thoroughly mixed, stuffing should be moist, but not overly moist. Form into snowball size
balls and stuff cavity of bird, close cavity with pins or string. Any extra stuffing, can
be placed in aluminum pan, covered with foil, and baked along with bird.
Note: Be sure cavity of bird is washed thoroughly and salted before
stuffing.