If you have only one turkey recipe to get you through the holidays, this should be it. Originally published in The Canadian Living Christmas Book in 1993, this turkey recipe makes a moist, flavourful bird and yields a rich, mahogany gravy that is downright addictive. Pecans and prosciutto add richness to a delectable bread stuffing.
For 4 to 6 servings, add about 1-1/2 lb (750 g) boneless skinless chicken breasts or salmon fillets to marinade; cover and refrigerate salmon for 30 minutes, chicken for at least 4 or up to 24 hours.
If you like to roast the turkey unstuffed (or are running out of space in the oven), this is a perfectly delicious solution. The shredded wheat cereal adds texture and nutty flavour.
My mom made this for us every Thanksgiving and Christmas. Quick, easy, tasty and can cook at any temperature if the oven is already being used.
This well-seasoned stuffing is equally delicious both stuffed in a goose or turkey or baked in a casserole dish.
