To make sure he didn’t look scrawny they filled him out by stuffing him.
From: “The Laura Secord Canadian Cook Book”
Prepared by the Canadian Home economics association
Published by McClelland and Stewart Limited Toronto/Montreal
Apple Raisin Stuffing
4 cups soft stale bread crumbs
2 cups chopped apple
1 cup raisins
1/3 cup finely chopped onion
2 teaspoons salt
1 teaspoon poultry seasoning
1/2 cup butter, melted
Delicious for stuffing roast goose.
Makes about 6 cups.
Notes from me:
Divide the weight of the bird, in pounds, in half. Regardless of the fractional amount, round up. That’s the number of cups of stuffing to make for the bird; of whatever type.
Plump the raisins by pouring boiling water over them and letting them sit for 5 minutes. Then drain and measure.
Recommended for goose, but it’s also good for turkeys.
What kind of apples do you like?