Our daughter-in-law Katie has brought so many good things with her from Canada – not only her infectious laugh and her craft and needlework skills, but also some treasures from her grandma’s recipe book. This is one of them and is now a staple Christmas dish in the Rees household.
I have to admit, this is one of the best stuffing recipes I have tasted. Katie cooks it with the Thanksgiving roast chicken. Along with sweet potatoes, sprouts, carrots, a potato grain, piping hot gravy. And a large pot of succulent stuffing.
If you are cooking this at the same time as turkey or chicken – do a stock with celery, onion and giblets.
6 cups dry bread crumbs – usually we leave the bread out overnight and just break it into small chunks – use a mix of white, wheat and rye if poss.
melt: 6 tbsp butter
saute: 3 tbsp finely grated onion
Add: to bread chunks with:
1 tsp salt
3 tbsp chopped parsley
3/4 tsp pepper or paprika (sweet) (generous)
3/4 lb sausage meat
1 1/2 cups finely chopped celery – with leaves if poss
smoked streaky bacon
use stock to moisten mixture if necessary
Squidge everything together but don’t collapse bread entirely. Should be moist but still fall apart a bit as it drops from your hands.
Put into casserole dish with bacon on top. Cook covered first until it is nearly done and then remove lid so the bacon can crisp. Take out of the oven 10 minutes before serving, or cook earlier in the day and then put back in oven to heat right through.