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THE COLBORNE CHRONICLE, Thursday, December I4th, 1961 Stuffing for Poultry Choose the stuffing that will complement the flavour of the type of poultry you have chosen to serve at Christmas. Bread crumbs combined with either cooked sausage, oysters, or cooked chestnuts are ideal, advises the Food Department of Mac-donald Institute, Guelph. Since duck and geese are naturally fat, they do not require a rich stuffing. They tend to soak up fat and moisture during roasting. Fairly highly seasoned crumbs or fruit dressings are suitable. Instead of dressing, a couple of apples cut in half may be placed in the cavity. Use 1 cup of bread per pound of ready-to-cook bird. A 1-pound loaf of bread makes 8 cups of dressing; day-old bread is best. To measure bread crumbs, pack- lightly into a measuring cup. In case you are buying your bird early, remember not to stuff one to be frozen. Either completely thaw and then stuff just before placing in the oven, or bake the stuffing separately in a pan during the last hour of roasting, to reduce the danger of bacterial poisoning. Before filling with dressing, sprinkle the inside of the bird with a little salt. Do not pack the cavity too tightly; the stuffing absorbs juices and expands during roasting. After stuffing and trussing, place the bird on a rack in a roasting pan. Cover loosely with a tent of aluminum foil open at the ends and bake at 325 °F., allowing 35 minutes per pound dressed weight (including stuffing). To brown the bird, remove the aluminum foil % hour before the required time is up. A bird closely wrapped in foil for cooking grve a product with a stewed rather than roasted flavour. When done, the leg moves easily when you "shake hands" with it. To make meat easier to carve and to allow the juices to be absorbed, allow the bird to stand in a warm place 20 minutes after coming out of the oven. Do not leave the leftover turkey at room temperature for any length of time. Remove the dressing. Then refrigerate freeze both the dressing and the meat. Dressing does not retain a good flavour when frozen. Basic Recipe for Stuffing: ¥z cup butter (to add flavour, bacon drippings may be used for part of this amount) 2 medium cooking on minced 1 tablespoon poultry seasoning OR sage, thyme, etc. to taste iv2 teaspoon salt % teaspoon pepper 10 cups soft "stale" bread crumbs Cook all ingredients except crumbs in a skillet for 5 minutes. Toss with crumbs. This makes enough for a 10 10 pound ready-to-cook bird UPPER CANADA VILLAGE WINS U.S. HISTORICAL AWARD Three coveted "Awards of Merit" of the American Association for State and Local History will be presented to Ontario winners by former Premier Hon. Leslie M. Frost at Tuesday's meeting of the York Pioneers Historical Society. J. A. C. Auld, M.P.P., will accept the award for Upper Canada Village and the Crysler Farm Battlefield Memorial Park, won by the Ontario-St. Lawrence Development Commission o f which Mr. Auld is 2nd Vice Chairman. The Commission reports to the Ontario Legislature through the Hon. Robert Mac-aulay, Minister of Commerce and Development. The two other recipients are Imperial Oil Limited, for making available to Canadian schools reproductions of historical paintings by C. W. Jefferys, and to Rev. Father E. J. Lajeunesse, C.S.B., of St. Basil's Seminary, for his Champlain Society Series book, "The Windsor Border Region." $ _f <>■ " •_ from SALEM RADIO & TV The Largest and most Complete Selection in Town L.P. HI-FI and STEREO f™ $1.59 45 R.P.M. from JQq m -T, PHONOGRAPHS ELECTROHOME 4-Speed Phono $29.95 on Display Now at SALEM RADIO & T.V.