St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Turkey stuffing directions vary. 

I learned from my mother to use about half a loaf of bread for a
12 pound turkey, cut into half inch cubes, adding several ribs of celery
chopped fairly fine, with several teaspoons of ground sage or poultry
seasoning for flavor and all mixed well. Then wash out the bird and fill
both the central cavity and the neck cavity, rub the bird well with olive
oil and more sage or poultry seasoning and cook about 20 minutes a pound
or until the leg moves freely. Allow the bird at least a half hour or
more to cool down enough to eat.

Others use cornbread, or dried bread crumbs or a commercial
stuffing mix. Pepperidge Farm makes a pretty good one. Some add walnuts
or pecans, or oysters, and some dampen the stuffing before they stuff.
And others make a separate pan of dressing either in the same way or from
a package and bake it while the bird is cooling.

An analogy is the Lord's Supper, or the Eucharist, or the Mass.
There are lots of ways to do it, and while some are better than others
for certain people at certain times, as long as the essentials are there,
the Lord is praised.

Tom Rightmyer  

To: Anglican@stsams.org 
Date: Fri, 5 Nov 2004 
Subject: Re: [Anglican] Pearl Onions Question 
From: Thomas N Rightmyer