The best dressing is made with bread 1 or 2 days old. Stuff poultry just before you roast it. This recipe will stuff a 6 lb (3 kg) chicken, double the recipe for a 12 lb (6kg) turkey.
6 slices bread (crusts included) * [3 ½ cups (875ml) bread crumbs is the equivalent of 6 slices of bread]
2 Tbsp (25ml) margarine or butter
1 cup (250ml) chopped mushrooms
½ cup (125ml) chopped celery
1/3 cup (75ml) chopped onion
¼ cup (50ml) chopped parsley
1 tsp (5ml) dried tarragon
½ tsp (2ml) salt
½ tsp (2ml) paprika
¼ tsp (1ml) pepper
Pinch ground nutmeg
Prepare bradcrumbs in food processor or by hand. In nonstick skillet, melt margarine on medium high heat. Add mushrooms, celery, onion and parsley & cook 5 minutes or until vegetables have softened. Cool. Stir in seasonings and add to breadcrumbs. Makes 6 servings (4 cups or 1 L), each serving 2/3 cup (150ml) dressing, 1 starchy choice, 1 fats & oils choice, 16g carbohydrate, 3g protein, 5g fat, 1g fibre, 119 kcal (500 kJ)
To Stuff & Roast poultry: Rinse and dry cavity, stuff with prepared dressing - just before roasting. Close opening by trussing with a large needle & string or insert skewers and criss-cross the string. Cross legs over tail and tie with string so legs are close to the body. Turn wings back, tuck under the bird and secure with skewers or string. Place on rack in open roasting pan, breast side up, with a meat thermometer inserted in thigh. Roast in 325F (160C) oven until thermometer reaches 185F (85C) or juices run clear. If breast starts to brown too much, cover loosely with foil.