Grandma's classic turkey stuffing will take your bird to the next level

The holidays are here, and if you're clamouring for a last minute recipe for the whole family to enjoy, the North by Northwest savoury recipe exchange has you covered.

We'll be featuring family recipes submitted by listeners from all over the province throughout the holiday season(you can view all of them here), including this classic turkeybread stuffing recipe from Sharon Reynolds that just might take your bird to the next level.

• Savoury holiday dishes featured in annual recipe exchange

Turkey Bread Stuffing

Sharon Reynolds: The recipe comes from a little book calledThe Merrie Christmas Cook Book published by Peter Pauper Press in 1955.I was in London, England, at the time, working at Canada House and was about to return to Canada to be married this was in November of 1966.

My friends had a bridal shower for me and one of the presents I received was the cook book. I have tried several recipes from it over the years but the one that I always return to has become a family Christmas tradition and it is for the bread stuffing. Hope your listeners enjoy it. Here's wishing you an early merry Christmas and happy holidays.

Ingredients:

• 4 cups dry bread crumbs
• 1 medium-sized onion, chopped
• 1 tsp. salt
• tsp. pepper
• Sage to taste (I use my own dried sage crushed about 2 tsp. or to taste)
• Chopped parsley (about c. or more)
• tsp poultry seasoning
• 1/3 c. melted butter
• Hot water or stock to moisten

Method:

Combine bread, onion and seasoning; add butter and sufficient liquid to moisten. Mix gently.

There are 3 choices of additions(I always use the raisin one!).

• Raisin Stuffing add 1 cup seedless raisins chopped and 1 cup broken walnuts.
• Celery Stuffing Add 1 cup finely cut celery.
• Chestnut Stuffing add 1 cup chopped celery and 3 cups boiled chestnuts, forced through ricer; use milk for liquid.

Proceed to stuff it into your turkey before placing itin the oven.

Note: allow 1 cup stuffing for each pound of poultry or game.

You can increase all the ingredients accordingly if you want touse sixcups dry bread crumbs, as opposed to four. Using six cupswill produceenough to stuff a12-15 lbsturkey.