In article >,
Gloria P > wrote:

> It's that time of year again. This is my family's favorite
> and as close to a recipe as it gets:
>

Sounds simple.

I quit doing bread dressings for a couple of reasons, one of which is a
wheat sensitivity. I now do a wild rice dressing using usually a mix of
red and brown rice cooked in turkey stock.

I also add finely sliced carrots (only one!), chopped celery, sliced
mushrooms, chopped onion, granulated garlic (fresh does not agree with
me anymore for some reason), fresh herbs from my herb garden or the
store to include basil, thyme, sage and mexican oregano.

Oh, and a little salt free lemon pepper. <g>

I don't stuff the bird (hence the use of turkey stock to cook the
stuffing) and cook it separately in the pressure cooker.

Serve with turkey giblet gravy.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama