The Quilt Inn Country Cookbook

Aliske Webb

tsp. sage

tsp. marjoram

tsp. thyme

tsp. savory

/2 tsp. ginger

4 cups torn bread pieces

/2 cup walnuts

/2 cup currants, raisins, dates, prunes or dried apricots

cup fresh parsley, chopped

cup chicken stock or apple cider

Heat butter over medium heat. Add onion, celery, garlic, apple, marjoram,

thyme, savory and ginger. Cook for 15 minutes, stirring frequently until tender. Combine

bread, nuts, dried fruit, parsley and onion mixture. Season with salt and fresh ground

pepper to taste. Toss with chicken stock to slightly moisten if necessary.

Normally a turkey will hold around 1/2 cup of stuffing per pound of bird. Don’t

pack it in too tightly or the stuffing will come out dense and soggy.

No matter what you do, you always seem to be left with too much stuffing for

the turkey. Place the rest in a lightly greased casserole, sprinkle with water (or wine)

and cover. Place in oven along with turkey for the last 45 minutes cooking time and

you will have extra stuffing for dinner or for adding to turkey sandwiches the next day.

Spinach and Rice Stuffing

If you find traditional bread stuffings too heavy try this instead.

10–ounce package frozen spinach, thawed and chopped

cup minced onion

cup fresh mushrooms, sliced

cups cooked rice (or mixed wild rice)

tbspfine breadcrumbs

cloves garlic, minced

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Country Cooking