I added this to the menu since being in Canada...and as noted, the recipe calls for turkey liver, which I leave out. But some people appreciate the taste.

I don't stuff the bird. We usually are baking such large turkeys, that I go for speed in roasting.

Preheat the oven to 350°

• 1 1/2 cups torn whole wheat bread
• 3 3/4 cups torn white bread
• 1 pound ground pork sausage
• 6 slices bacon, chopped
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 Golden Delicious apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped (totally optional, we leave this out.)
• 3/4 cup turkey stock, or chicken stock
• 4 tablespoons unsalted butter, melted

1. Spread the white and whole wheat bread pieces in a single layer on a large baking sheet. Leave out on counter overnight. Next morning bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned.
3. Brown bacon.
4. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
5. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Pat into a greased baking pan.
6. Bake until cooked through and crusty on top. After turkey has roasted, I spoon turkey drippings over top and put back in oven to heat.
7. (I also add at some point extra bacon drippings. Every Southern cook has a jar of bacon drippings in the fridge.)