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Mike Bullard's Basic Turkey Dressing




Source of Recipe


Mike Bullard


Recipe Introduction


Mike Bullard has a regular segment on his show, Open Mike with Mike Bullard, that highlights differences between the U.S. and Canada. At Thanksgiving, he points out one important variation: "In America, they call it stuffing, in Canada we call it dressing," he says. "For instance, we have a dressed turkey, but does that mean we put stuffing on our salad? I don't know." Differences aside, Bullard thinks Canadian Thanksgiving is the better of the holidays -- by a long shot. "It's ridiculous! The American one is only four weeks before Christmas. Two family visits in one month are rather excessive, don't you think?"



List of Ingredients




1/3 cup butter 75 mL
2 onions, chopped
1 cup celery, chopped 250 mL
1 tsp each dried sage, savory and thyme, or add to taste 5 mL
9 cups stale white or wholewheat bread cubes, or coarse crumbs 2.25 L

salt and pepper to taste





Recipe



In large saucepan, melt butter. Add onions and celery and cook over medium heat. Stir often until vegetables are softened but not browned, about 3 minutes. Stir in sage, savory and thyme, cook for 1 minute. Remove from heat and stir in bread cubes. Season with salt and pepper. Makes enough for a 12 - 15 lb (6 kg - 7.5 kg) turkey.
Per serving for 12 people: 120 calories, 2 g protein, 6 g fat, 15 g carbohydrate. Per serving for 15: 96 calories, 2 g protein, 5 g fat, 12 g carbohydrate.

Variations for the basic Turkey-dressing recipe:

Cranberry and Pecan: Add 1 cup (250 mL) of chopped fresh or frozen cranberries and 1/2 cup (125 mL) of chopped pecans to the seasoned bread-cube mixture.

Orange: Add 2 tbsp (25 mL) of grated orange rind and 1 cup (250 mL) of chopped and peeled orange sections to the seasoned bread-cube mixture.

Oyster: Add 2 cans (each 10 oz/284 mL) of oysters, drained and chopped, to the seasoned bread-cube mixture.

Mushroom and Spinach: Add 1/2 lb (250 g) of sliced mushrooms to onions and celery. Cook, stirring often, until vegetables are softened and liquid has evaporated. Stir in 1/2 cup (125 mL) of chopped cooked spinach (which has been squeezed dry).

More tips: Allow approximately 3/4 cup (175 mL) stuffing for each pound of turkey. Place leftover dressing in a covered dish and bake in the oven during the last hour of cooking. Always dress bird just before cooking.