Page 0 Portland Observer, November 16,1963
f
Scrumptious stuffing makes the best bird
Turkey ii traditional for Thanks
giving Day dinner and for most of
us, stuffing makes it better. Indeed,
the stuffing adds a delicious savory
accompaniment and extends the
number o f servings carved from the
roast. Purists prefer to bake their
stuffing in a separate casserole, in
the belief that the stuffing robs the
roast o f juices, but others believe
that it contributes flavor to meal.
Whether you cook your stuffing in
or out o f the turkey— you’ll surely
want it to be good and tasty.
Basically, there are two types of
stuffings— moist and d ry— and the
choice is one o f personal preference.
Bread is the usual base, but other
starchy substitutes—cooked rice,
mashed potatoes or chestnuts, corn
meal or noodles are often used. To
these are added your choice of
herbs, spices, vegetables, egg, sau
sage meat, oysters, chestnu/s or
fruit.
We start here with a basic bread
stuffing and offer several variations
for you to try. Enjoy!
C H E S T N U T A N D 3Ù4 U S A G E
S T U F F IN G
I pound fresh chestnuts, blanched,
peeled and coarsely chopped, OR
116 cups canned chestnuts, rinsed
and coarsely chopped
8 cups cubed and lightly toasted
day-old Italian bread
Vi-cup white wine
I cup butter or margarine
I cup chopped onion
34 cup chopped celery
16 cup chopped green pepper
16 cup chopped mushrooms
1 teaspoon poultry seasoning
16 pound bulk turkey sausage
2 eggs, well beaten
Salt and freshly ground pepper to
taste
Combine chestnuts and bread in
large bowl or baking pan Sprinkle
TIME CHART FOR ROASTING
TURKEY IN A 328’ OVEN
with wine and toss Set aside Melt
16 cup butter in large skillet and
saute onion, celery, green pepper
and mushrooms until lim p, about 10
minutes Add poultry seasoning and
mix well. Add all to bread cube mix
ture and toss. In same skillet, brown
sausage until golden. Drain fat. Add
sausage meat to bread cube mixture,
along with rest o f ingredients; toss
to blend evenly. M elt remaining 16
cup butter and add to stuffing. Toss
again. Yield: Enough stuffing for
18-pound turkey.
Ready to Cook
Approx Cooking
W eight
Time
6 pounds
8 pounds
12 pounds
16 pounds
20 pounds
216-3 hour»
2U3H hours
4-4 H hours
6 hours
5% hours.
Stuffed turkey will take about H
hour lo nger than unstuffed.
SAFEWAY
BA S IC BREA D S T U F F IN G
I cup chopped onions
16 cup chopped celery
I cup (2 sticks) butter
216 quarts (10 cups) toasted soft
breadcrumbs or bread cubes
3 tablespoons poultry seasoning
'/« cup chopped parsley
14 teaspoon ground black pepper
14 cup turkey stock, or I chicken
bouillon cube and 16 cup hot
water
Cook onions and celery in butter
until they are limp. In large bowl,
combine breadcrumbs, poultry sea
soning, parsley and pepper; mix
well. Add broth and butter-onion
mixture, stirring until of desired
moistness (stuffing will become a lit
tle more moist during cooking, if
cooked inside the turkey). This re
cipe is sufficient for a 12 to IS lb. tur
key. I f cooking separately, use a 2-
quart loaf pan or shape stuffing into
medium-to-large balls, cook in pan
with small amount o f drippings.
For M U S H R O O M S T U F F IN G :
Add 16 pound chopped mushroom
caps and stems. Cook with the
onions and celery.
F or
SAUSAGE
S T U F F IN G :
Crum ble '6 pound sausage meat
and brown in a skillet. Drain o ff fat.
Add sausage to other ingredients.
F or O Y S T E R S T U F F IN G : M ix I
cup finely chopped oysters, well
drained, with the other ingredients.
(M o re oysters, if desired.)
F o r P E C A N S T U F F IN G : M ix I
cup finely chopped pecans with the
other ingredients.
For C H E S T N U T S T U F F IN G :
Roast I cup chestnuts by cutting X -
shaped slit on one side o f shell.
Place on cookie sheet and bake at
400*F for 15 to 20 minutes, stirring
occasionally. Cool enough to handle
and add to other ingredients.
F or A P P L E -R A IS IN S T U F F
IN G : Add 2 medium peeled and
chopped apples and 36 cup raisins to
other ingredients. (Apples will make
the stuffing more moist, so decrease
liquid by 2 tablespoons.)
School Menu
M onday. Nov. 21: Mexican taco,
shredded lettuce A tomatoes, whole
kernel corn, birthday strawberry
shortcake, m ilk.
Tuesday. Nov. 22: BBQ pork on
bun, green beans, orange wedges,
peanut butter cookie, m ilk.
Wednesday. Nov. 23: Beef-toma
to pizza, later tots, carrot coins w /
ranch dip, chilled pears, m ilk.
Thursday. Nov. 24: T H A N K S
G IV IN G
Friday. Nov. 25: H O L ID A Y .
SCHOOL
BREAKFAST
M onday. Nov. 21: Peach slices,
cinnamon roll, milk.
Tuesday. Nov. 22: Apple juice,
wheat cereal, milk.
Wednesday, Nov. 23: Orange
wedges, maple glazed roll, m ilk.
Thursday. Nov. 24: T H A N K S
G IV IN G .
Friday. Nov. 25: H O L ID A Y .
| r j i 8 ? J ^ 5 § a t u r a l Lg. Turkeys
10 to 14-Lb., Manor
<£
Mfl lirltev S
Leg Of Lamb
Beef Rib Roast
Fresh Oysters '«• sl 78 Salad Shrimp ,, s598
Bacon
B ar "S " B ra n d
I0 O » P t«
Lindsay.
< -ili/timw
H tttd
--rM iiv »
|*Undsay*|dÍ
I
O cean Spray. 1 6 -0 » C an L im it 2
Pepsi Cola .¿s
Tiny Shrimp
Whipping Cream 7 8
Duracell Batteries
Pacific
Friand.
4 5 0«
D Cell, 4-Pak,
? s2°’
C Cell, 4-Pak, f 'L s 2°’
AA 4-P ak
sl ”
9-Volt, Single Pak ’1”
Cranberry Sauce 49
Pitted Olives
Margarine
I in d c a y
Jum bo
5 7 0»
Im p e r ia l
V e g e ta b le
I P o u n d P kq
"W
H t l» 4
•larfMiiv»
Purex
Pumpkin Pies
Pumpkin re
Purex Bleach
f
Ä
S a n tla m
Sweet Tangerines
^0
Fam ous H
Tangy, T asty F airch ild
Variety From The
C o a c h e lla V alley
Bunch Celery
u 29‘
,z z
Crest Toothpaste Crisp
Fresh Tender Broccoli lv 4 9 !-4®HL^
V 3 Fights
S T . ’ Cavities,
No. 1 Baking Yams
u> 29'
. 4.6-Oz. 7 7
Fresh Cranberries”;’.« 12 >, 79‘
Sales Limited To Retail Quantities Only. Prices Effective
11/16 Thru 11 /2 3 /8 3 A t Safeway In The Portland Area
SAFEWAY