THE GREAT STUFFING DEBATE

Let the perennial “to stuff or not to stuff” debate begin. First and foremost, the key is being food safe. The cavity can be a source of bacteria, so always wash your turkey before stuffing. Never pre-stuff your turkey and always make sure the final internal temperature of the stuffing, like the turkey, is a minimum of 165ºF. If you still are unsure, you can always bake your stuffing in a separate casserole dish. Just make sure to give it lots of liquid, such as a good chicken stock. If you choose to be traditionalist and stuff your turkey, get set for some great flavour. This recipe is based on a standard recipe but has a few twists.

As for the products to serve with your turkey dinner, Pinot Noir and cider are classic choices. For the brews, think about something a little fuller in body than normal and a little roasted malt sweetness to match the caramelized flavours of the turkey skin. A Belgian-style strong ale makes an inspiring and festive choice as would some of the spiced winter brews available this time of year.

Stuffing Filled Turkey

8 Servings

Prep time: Less than 30 minutes Total time: More than 1 hour

12 lb turkey

1/4 cup butter

1 Spanish onion, diced

1 red pepper, seeds removed, chopped

1/2 green pepper, seeds removed, chopped

1 loaf sourdough bread, roughly chopped

1/2 baguette, roughly chopped

1 cup mixed sliced mushrooms, sautéed

2 garlic sausages, casing removed

3/4 cup raisins

1/2 cup dried cranberries

1 cup pecan pieces

2 eggs

2 cloves garlic, minced

8 sage leaves, finely chopped

3 sprigs thyme, stems removed

1 tbsp savoury

2 tbsp poultry seasoning

1 1/2 tsp each salt & pepper

Olive or truffle oil as required

Directions: Preheat oven to 350ºF. Remove giblets from turkey. Wash turkey inside and out and then pat dry. Sauté onion in butter for 3 to 4 minutes. Add peppers and sauté until soft. Remove heat and let cool. Place the bread in a large bowl. Add the mushrooms, sausage, raisins, cranberries and pecans and mix with your hands. Add two eggs. Mix. Add in garlic, sage, thyme, savoury, poultry seasoning, salt and pepper; mix again. Add the reserved sautéed onions and peppers. Mix. Add olive oil by tablespoon until the bread feels moist and binds together. Note: the fresher the bread, the less oil will be required, if any. To enhance the earthiness of the stuffing, add a little truffle oil to the mixture. Place in cavity of turkey. Tie the turkey legs together with string and tuck the wing tips under the body of the turkey. Place turkey in roasting pan. Cover the turkey in foil and place in oven. Baste frequently. Remove foil about 30 minutes from the end. The turkey will take about 3 ½ hours to fully cook. Remember, both the turkey and the inside of the stuffing should reach an internal temperature of 165ºF.