Bread Basket: 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
Bake, uncovered, at 325 degrees F until all sides are golden brown and
crisp, 25 to 30 minutes. Cool.
Turkey: 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
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.