Get your turkeys in a row this Thanksgiving

Momma Christensen's Stuffing

Makes enough stuffing for a 12-15 lb. (5.4-6.8 kg) bird

Yields: 2.5 L

Ingredients:

Procedure:

Preheat oven to 350 F (180 C) and butter a casserole dish generously. Set aside.

1. Cook bacon in a medium-size skillet over medium-high heat until a little crispy.
2. Add celery and cook for a minute. Add the roasted squash and carrots and cook for another minute. Cool lightly.
3. In a large bowl, combine the bread crumbs, dry onion flakes, poultry seasoning, black pepper and salt. Toss gently until ingredients are well mixed.
4. Add the rest of the vegetables to the bowl and toss gently to fully combine with the rest of the ingredients.
5. Add the turkey stock a little at a time, tossing to moisten evenly but not make it soggy. Taste and adjust seasoning.
6. Place the stuffing in the buttered casserole dish. Pour a little more turkey stock around the outside edge, no more than ¾ cup (175 ml).
7. Bake in the preheated oven at 350 F (180 C) covered with aluminum foil for about 30 – 45 minutes until steaming hot. Halfway through cooking, stir lightly and add more stock if needed. Remove cover to brown stuffing for the last 10 – 15 minutes of cooking time.

Chef’s notes:

• Try onion instead of dry onion flakes.
• Substitute toasted diced old bread tossed in butter for bread crumbs.
• Try using garlic herb butter instead of regular butter.
• You can also add dried cranberries, dried apricots, pecans, walnuts or sausage.