Turkey & Spelt Stuffing

I’m not really going to tell you how to cook a turkey, but for years I have sworn by the Reynolds recipe for foil-tent turkey (the cooking times are spot on). What I did was to spice the turkey last night with paprika, poultry seasoning, and herbs de Provence (brushing it with a little olive oil first). I would like to try the method of taking an herb-and-olive-oil-soaked cheesecloth and draping it over the breast when it bakes, but maybe next year.

Stuffing
1/4 cup margarine (or olive oil)
2 1/2 cups chicken broth
8 cups cubed stale spelt bread (or cubed spelt bread, toasted in oven over low heat)
poultry seasoning
thyme
sage
1 onion, chopped
1-2 apples, peeled, cored, and chopped
1-2 ribs celery, chopped

Saute onion and celery in a little margarine. Heat broth and rest of margarine. Add spices. Pour over bread cubes and chopped veggies, stir to moisten everything. Stuff the turkey or bake in a covered dish alongside the turkey (if you like it to get a little crispy, remove the cover a little before it’s done baking).

Other things on our table today:
Maple-sweetened cranberry sauce
Mashed potatoes (for the people who can have them)
Rice/wild rice casserole
Green bean casserole
Mashed rutabagas (which I can have but won’t eat)
Spelt French bread
Salad
Pureed squash with maple syrup and pecans
Pumpkin tart from Mothering magazine (substituted spelt flour for wheat flour and goat’s milk for soy milk, it looks absolutely wonderful, I can’t wait to try it)
Spelt-crust apple pie

Tags: Thanksgiving