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•T he I FP • H al to n H ill s •T hu rs da y, O ct ob er 1 0, 2 01 3 18 REGION Recycle empty rigid food, beverage and household plastic containers and packaging. Visit your municipal website for more information. ngiagkacp ands rneaitnoc ctiaslp dlhoeusho Available in an accessible format. RECYCLE MORE ELCYCER Follow us on Twitter @RoseTheatreBram Become a fan facebook.com/RoseTheatreBrampton 905.874.2800 www.rosetheatre.ca A once-in- a-lifetime chance to see three rising country mu sic stars o n one incred ible bill. A ll the fun of a summer music festi val minus the dirt an d sunburn! FEATURIN G CHAD BRO WNLEE, DERIC RUT TAN AND JASON BLA INEASON BLAI NE OCT 24 AT 8PM With Opening ActSarahRoss KNOX PRESBYTERIAN CHURCH 116 MAIN STREET SOUTH GEORGETOWN 905-877-7585 Dial- In Service: 905-702-1629 Website: www.knoxgeorgetown.ca THANKSGIVING SERVICE SUNDAY, OCTOBER 13TH, 2013 11:00 a.m. Rev. Steven Boose, Minister Sermon Topic: "Giving Thanks from the Heart" ANNIVERSARY ROAST BEEF DINNER FRIDAY, OCTOBER 18TH, 2013 Two Sitt ings: 5:00 and 6:30 p.m. Adults $15.00, Students $9.00, 5 & under free Take-out orders avai lable For information and tickets: please cal l Jack and Marnie Thompson 905-873-6220 ALL WELCOME! Turkey Stuffing Enough stuffing to fill approximately 12 lb turkey Ingredients • 2 tbsp butter • 2 tbsp canola oil (or other vegetable oil) • 1 large Spanish onion, finely diced • 1 red pepper, finely diced • 2 stalks celery, finely diced • 2 cups thinly sliced mushrooms • 1 box frozen chopped spinach, thawed, squeezed so all juices are removed • 1 to 1 1/2 loaves whole wheat bread, cubed • 2 eggs • 2 tsp sage • 2 tsp dried thyme • salt and pepper Method 1. In a large non-stick skillet, heat but- ter and oil together until hot. 2. Add onion, red pepper, celery and mushrooms. If your pan is small, you may need to do this in a couple of batches, using only part of the butter and oil each time, as the pan should not be mounded full. Cook the veg- etables over medium heat until they begin to carmelize. Set vegetables aside. 3. In a large bowl, combine cooked vegetables, spinach, bread, eggs and spic- es. Mix well. 4. Insert stuffing into both cavities of the turkey, stuffing gently-- do not pack tight or there will be no air circulation and both the stuffing and the turkey will not cook properly. Cook's Note: If you would like to cook stuffing outside of the turkey, then spray a baking dish with non-stick spray and fill with stuffing. Add a few teaspoons of but- ter to the top of the stuffing and cover with foil. Bake in a 350 degree oven for approxi- mately 40 minutes, depending on the size and depth of the baking dish. Happy Thanksgiving! A quick story today, just enough to give you a couple of re- minders about stuffing your turkey. If you are going to stuff your turkey, consider preparing the stuffing ingredients the day before, refrigerating overnight, then just before roasting, combine the wet and the dry ingredients and insert in bird. Stuff the bird loosely, do not cram it in! Even more food safe is to bake your stuffing separately, outside of the bird. Whether you cook the stuffing in or out of the bird, it should be 165 degrees F. to be fully cooked. The turkey itself should be 170 de- grees F. in the breast and 180 degrees F. in the thigh-- use a thermometer! Have fun and keep cooking! What's Cookin': Stuffing your turkey Lori Gysel & Gerry Kentner