Challah And Leek Turkey Stuffing - cooking recipe

Ingredients

2 loaves egg bread (NOT the very sweet kind) or 2 loaves challah
1 lb ground veal or 1 lb lean ground beef
1 lb ground pork
2 tablespoons Worcestershire sauce
1 cup diced onion
3 cups leeks, sliced into thin rings (or half rings, if that makes cleaning easier)
2 cups of diced celery
1 cup of finely diced carrot
1 1/2 tablespoons dry ground sage
salt and pepper

Preparation

cube or tear bread into large heatproof bowl.
brown meat in skillet with salt, pepper and Worcesterchire sauce, drain and place in bowl.
brown onion gently in the same skillet, then place in bowl.
Place leeks in bowl.
Place celery in bowl.
Place carrots in bowl.
mix all ingredients with a large wooden spoon or spatula.
sprinkle sage over the top and mix again.
stuff in neck and abdominal cavities of turkey and roast as required for size of bird.