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Use
fresh bread because a soft moist dressing is needed
to bind the other ingredients. Tear up the bread and
add a little water as needed, to thoroughly squeeze
the life out of the bread creating a pasty or mucky
consistency (hey, directions don't have to taste good).
Add
seasoning, sausage, onion, apple and nut pieces, and
play in the mixture until evenly mixed.
Stuff
George (err, the turkey's name at my house) and roast.
Note:
Ginger is added because it will tame the possibility
of indigestion often caused by poultry seasonings. Also,
if you lay strips of bacon over the top of the bird's
body and legs you can forget the basting and enjoy the
day (thanks, Mom).
Makes
enough for an 12 to 14 pound turkey and at least one,
probably two meatloaf pans. I obviously agree with Joan,
stuffing makes the dinner, but you will find my Stuffing
Supreme is a terrific blend of flavours that can be
a stand-alone meatloaf dish. It can be frozen and used
in later months, and it also makes terrific quick sandwich
material. Caution: loaf pans will have to come out earlier
than the turkey.
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