Turkey even if no one will eat it. It makes the turkey much better. follow exactly 1987 Turkey yet! 1 1/2 X 1 1/2 X recipe 1 1/2 X 1 1/2 X STUFFINGS MEATS Crumbs of wisdom for good stuffing. Bread Stuffing 1 qt. for 4-lb. chicken 1/4 cup butter 1/2 cup finely minced onion 4 cups (1 qt.) coarse or fine bread crumbs or cubes 1/2 cup chopped celery (stalks and leaves) 3/4 tsp. salt 1/2 tsp. pepper 1 tsp. dried sage, thyme or marjoram or poultry seasoning (to taste) Melt butter in large heavy skillet. Add onion and cook until yellow...Stir in some of bread crumbs. Heat, stirring to prevent excessive browning. Turn into deep bowl. Mix in remaining ingredients lightly. For dry stuffing, add little or no liquid. For moist stuffing, mix in lightly with fork just enough hot water or broth to moisten dry crumbs. Cool and place stuffing in bird when ready to bake. 3 qt. for 12-lb. turkey 3/4 cup butter 1 1/4 cups finely minced onion 4 cups (2 qt.) coarse or fine bread crumbs or cubes 1 1/2 cups chopped celery (stalks and leaves) 1 Tbsp. salt 1 1/2 tsp. pepper 1 Tbsp. dried sage, thyme or marjoram or poultry seasoning (to taste) Giblet Stuffing Simmer the heart, gizzard and neck from chicken or turkey in seasoned water until tender, 1 to 2 hr. Add the liver the last 5 to 15 min. Chop the cooked giblets and add to Bread Stuffing (above). Sausage Stuffing Excellent for pheasant and veal. Make Bread Stuffing (above)--except add 2/3 lb. bulk pork sausage, crumbled and browned, for each quart. Omit salt; use sausage fat as part of fat. Apple Stuffing Make Bread Stuffing (above)--except add 1 cup chopped apples for each quart. Oyster Stuffing Make Bread Stuffing (above)--except add 1 cup chopped drained oysters for each quart. Pecan Stuffing Make Bread Stuffing (above)--except add 1 ½ cups coarsely chopped pecans for each quart. Garden Vegetable Stuffing Combine 2 cups fine dry bread crumbs, 1 tsp. finely grated raw carrot, 1 cup finely chopped raw mushrooms, sautéed with 1 cup chopped onion, 1 ½ tbsp. lemon juice, 1 clove garlic, minced, 2 tsp. salt, ¼ tsp. marjoram and ¼ tsp. pepper. Mix well and pack lightly in cavity of 4 to 5-lb. chicken or 6 to 8-lb. fish. Mushroom-Wild Rice Stuffing Sauté ½ lb. sliced mushrooms (or 4-oz. can) in ¼ cup butter 5 min. Remove mushrooms, add ¼ cup minced onion, 1 tbsp. minced parsley and ½ cup chopped celery; cook until onions are yellow. Add 2 cups cooked wild rice (part brown or white rice may be used), ¾ tsp. salt, dash of pepper and sautéed mushrooms. Stuff 4 to 5-lb. chicken. STUFFING HINTS Mix dressing, ready to stuff, ahead. Chill. Stuff the bird just before roasting to avoid possibility of food poisoning. After the meal, remove stuffing from bird and chill. A 1-lb. loaf of bread makes 8 cups loosely packed crumbs or cubes (2 qt.). Plan a cup of stuffing for each pound of ready-to-cook weight. If the family has divided tastes about texture and seasoning of stuffing, pack some of each one in body cavity. Bake extra stuffing separately in a pie pan during last 30 to 45 min. of roasting time. Baste occasionally with poultry fat. 2 to 4-day old bread is best for stuffing. Cut off crusts. Pull into ¼ to ½ crumbs or cut in cubes. Pack stuffing loosely into bird. Packing too tightly makes it heavy and soggy. 324