Recipe courtesy of Marion Fleming
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Ingredients

Directions

Melt butter and saute onions till translucent. Meanwhile, cook noodles till still a little firm in unsalted water.

Drain noodles and put into large bowl. Stir the sauteed onions into the noodles.

Crack eggs into separate bowl and whisk lightly to blend. Add eggs all at once to noodles (which are still warm). Add salt and black pepper and stir well.

Put into cavity in turkey (pack as much as possible into bird), then roast as usual. The stuffing will be firm when served. If all stuffing doesn't fit into bird, bake remainder in ovenproof bowl, or small loaf pan, covered, until firm.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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