St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Plain Old Nova Scotian Stuffing, Weirdly Cooked

Take a medium onion and a stalk of celery and chop fairly fine. 
Saute in a little butter or chicken fat. 
Toss with about 8 cups roughly torn-up stale homestyle rolls. 
Add and work in 2-3 tsp each summer savory, rubbed sage, and celery seed. 
You could add some chopped sauteed mushrooms 
  or cooked and crumbled pork sausage, but I don't. 
Moisten with chicken stock until the bread is damp but not soggy. 

Pile into a buttered metal mixing bowl; cover bowl with aluminum foil. 
Tie down foil with string, tied around the bowl right under the lip. 
Set bowl in a stockpot with 2 inches of boiling water, cover, 
and steam for 1-1/2 to 2 hours while the bird is roasting.

Okay, I *told* you it was weird. Will I ever live this down? 
But it made wonderful stuffing!

BTW, I roasted the bird upside down, untrussed, flipping it 
breast-side up only for the last hour. That way, the fat from the back 
bastes the breast meat, which comes out moist and tender. 

Molly
listening to Quartette, a country music foursome of Canadian women, and to Holly Cole

From: "Molly Wolf" 
Subject: Receipts (was Happy Thanksgiving)
Date: Sun, 10 Oct 1999