Savoury Dressing for Roast Turkey

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The best dressing is made with bread one or two days old. Stuff turkey (or chicken) just before you roast it. This recipe makes enough to stuff a 6-lb (3 kg) chicken; double the recipe for a 12-lb (6 kg) turkey.

Savoury Dressing

• 6 slices bread (180 g), crusts included *

• 2 tbsp (25ml) soft margarine or butter

• 1 cup (250 ml) chopped mushrooms

• 1/2 cup (125 ml) each chopped celery and onion

• 1/4 cup (50 ml) chopped fresh parsley

• 1 tsp (5 ml) dried tarragon

• 1/2 (2 ml) tsp paprika

• Pinch ground nutmeg and freshly ground pepper

Prepare bread crumbs in food processor or by hand. In non-stick skillet, melt margarine over medium-high heat; cook mushrooms, celery, onion and parsley for 5 minutes or until vegetables are softened. Cool. Stir in tarragon, paprika, nutmeg, and pepper. Stir into bread crumbs.

Prep: 20 minutes

Cook: 5 minutes for vegetables

Yield: 6 servings, 4 cups (1 L)

Each serving: 2/3 cup (250 ml) dressing

Carb choice: 1, Fats choice: 1, Carbohydrate: 15 g, Fibre: 1 g, Protein: 3 g, Fat: 5 g (Saturated 1 g), Sodium: 187 mg, Calories: 144

If you have bread crumbs in the freezer, approximately 4 cups (1 L) fresh crumbs is the equivalent of 6 slices of bread.

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