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Page Twelve THE McHENRY PLA1NDEALER .Thursday. December 15, I960. Have Turkey In Holiday Finery ' Benjamin Franklin held the turkey in such high esteem that he wanted it to be our national symbol. Comparing the gobbler to the bald eagle, he said that "The turkey is a much nrfbre respectable bird, and withal a true original native of America." Whether or not Franklin appreciated the taste of the bird as well as its character is not a matter of record, but it's a safe guess that he did. For just about everyone loves turkey. At Christmas time, the bird takes a leading role at the festive table. And so does its dressing, rich with the flavor of the turkey itself. First of all the stuffing can be made the night before to save time on the holiday itself. Sprinkle the interior of the bird with salt, pepper and monosodium glutamate and fill the cavities with cool stuffing. If warm dressing goes into a chilled bird and is not cooked at once, bacteria may develop before the cooking time. Getting down to particulars, we offer three recipes, all of which use convenient canned foods to add an imaginative touch. (These stuffings work equal magic with chicken, too.) Oyster-Mushroomo stuffing is a holiday tradition; we use a packaged mix as a base, add juicy canned oysters and, as a final flourish, canned mushrooms. For Pineapple-Rice stuffing, rice is cooked in chicken consomme and the juice from the canned pineapple. Then the crushed pineapple, raisins, and grated orange rind are added to make a tangy stuffing that complements rich turkey meat. For a dressing that will add 'an exotic note to the traditional holiday menu, try Oriental stuffing. It combines prepared stuffing mix with canned water chestnuts, onions, and soy sauce. Oyster-Mushroom Staffing Butter 1 package (8 ounces) prepared stuffing mix % cup chopped onion 1 cup diced celery with leaves 1 can (8 ounces) oysters 1 can (3 or 4 ounces) sliced mushrooms 1 tablespoon chopped parsley Melt butter called for in package directions for crumbly stuffing. Add onion and celery; cook until tender but not brown. Drain liquid from oysters and mushrooms into measuring cup. Reserve for use as part or all of the liquid called for in package directions. Odd oysters, mushrooms, parsley liquid to onion mixture. Bring to a boil; add to stuffing. Toss lightly to mixt Yield: 5 cups stuffing or enough for a 5-pound chicken. Note. Double the recipe for a 12 to 14 pound turkey. Pineapple-Rice Stuffing % cup butter or margarine loaded ufflh You'll Find Just The Right MILLSTREAM •£» 1 cup diced celery with leaves 1 can (6% or 7 ounces) crushed pineapple % cup raisins 1 can (10% ounces) condensed chicken consomme 2 cups packaged precooked rice Tfe teaspoon seasoned salt 1 teaspoon grated orange rind Melt, butter in 1%-quart saucepan. Add celery; cook until tender. Drain combine liquid consomme and add enough water to make 2M cups liquid. Pour into saucepan. Add sea- 5 TRANSISTOR TABLE RADIO ^ pineapple; with chicken: soned salt and orange rind; bring to a boil. Add rice,'cover tightly and let stand 8 minutes. Stir in pineapple. Use as stuffing for chicken or turkey. Yield: 5 cups stuffing or enough for a 5-pound chicken. Note: For a 12 to 14-B|ound turkey, double the recipe. Oriental Stuffing Butter 1 package (8 ounces) pared stuffing mix pre- 1 can <5 chestnuts. % cup chopped onion 1 cup diced celery leaves 1 tablespoon soy sauce ounces) water with Melt butter catted for in package directions If or crumby stuffing. Add drained water chestnuts, onion and celery to melted butter. Cook intik onion is tender, but not bWrri Add soy sauce and liquid galled fag in package directions J Bring TO a boil; add to stufqng. Toss lightly to mix. Yield: 5 cups Sti«fing or enough for a 5-pound|c?hicken. Note: Double" the $cipe for a 12 to 14-pound turkey. 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