Bread Basket
8 ounces broccoli
1 medium onion, sliced thin
4 ounces mushrooms, sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground sage
1 cup milk
2 1/2 cups cooked, cut up turkey
4 slices bacon, crisply fried and crumbled

Prepare Bread Basket.

Remove florets from broccoli and reserve. Cut stalks into 1-inch pieces, approximately 2 1/2 cups. Place steamer basket in 1/2-inch water in saucepan or skillet. Place broccoli pieces in steamer basket. Cover tightly and heat to boiling, reduce heat. Steam for 5 minutes.

Add reserved florets. Cover and steam until crisp-tender, about 5 minutes longer.

Cook and stir onion and mushrooms in margarine in a 3-quart saucepan until onion is tender, about 5 minutes.

Blend in flour, salt, pepper and sage. Cook over low heat, stirring constantly until bubbly. Remove from heat. Stir in milk and heat until boiling, stirring constantly. Boil and stir for 1 minute. Stir in turkey and broccoli and heat just until turkey is hot, about 5 minutes.

Stir in bacon. Spoon turkey mixture into Bread Basket.

Bread Basket
1 (1 1/2 pound) loaf unsliced sandwich bread
1/2 cup butter or margarine, melted
1 large clove garlic, crushed

Remove crust from bread. Make cuts down into bread 1/2-inch from outside edges. Remove bread within cuts, leaving a base at least 1/2-inch thick. Remove any loose crumbs. These can be used for bread crumbs or stuffing later. Place bread on rack in a 15 x 10-inch jellyroll pan.

Mix butter and garlic. Brush inside, outside and bottom of bread with butter mixture. Bake, uncovered, at 325 degrees F until all sides are golden brown and crisp, 25 to 30 minutes. Cool.