I just made this simple yet very tasty stuffing again, and when the How to
Post message came out I thought I'd add it. I've used rice bread in this -
it's somewhat sweeter than with spelt bread but still good. I understand it
has no flavour if made with white wheat bread - the whole-grain spelt or
other whole-grain bread is a must. A friend has used 1/4 cup rye bread with
the spelt with great success.

Turkey Stuffing - for a 10 to 15 pound turkey

1 loaf whole-grain spelt bread, home-baked or commercial
1/2 red pepper
1/2 green pepper
1 tbsp olive oil
1 tbsp fresh thyme
1/2 tbsp fresh sage
2 tsp fresh rosemary
1 tbsp fresh parsley
Salt and freshly ground pepper to taste
Water as required

Saute finely-chopped peppers in oil until peppers become fragrant. Add sage
and saute for about 30 seconds until sage becomes fragrant. Remove from
heat. (This does not need to cool, but you might wish to so you can handle
the stuffing better.)

Roughly cube or crumb bread as desired. Add fresh herbs, salt and pepper,
and about 1/4 cup water. Mix until well-combined and bread is moist. Add
peppers and oil and mix well.


--

Charlene Vickers watsondog@...


When it's Springtime in Alberta
And the gentle breezes blow
At forty miles per hour
And it's twenty-five below

You can tell you're in Alberta
Cause the snow's up to your butt
And you take a breath of Springtime air
And your nose holes both freeze shut.

The weather here is wonderful
So I guess I'll hang around.
I could never leave Alberta
My feet are frozen to the ground.