Making stuffing for the turkey used to be quite a job.

It called for drying the bread to make crumbs, grinding the giblets, onions, and celery, hoping you didn’t get too much seasoning in, and so forth.

Today I buy two packages of Stove Top Dressing and prepare it according to the directions on the package.

I do add a pound of pork sausage, some extra chopped onion, and sometimes some chopped mushrooms which have all been cooked together.

Don’t stuff the turkey until you are ready to put it in the oven.

It’s also important to remove the dressing from the turkey as soon as it is done cooking.

It’s o.k. to bake the dressing separately in a pan for about an hour; however, I like my stuffing cooked in the turkey because it adds flavor and moisture to the meat.

Jim’s mother added raisins to her stuffing which came as quite a shock to me the first time I ate it.

I have to admit it was good.