.... 300g PKG.

ceeees 18"X25'

MOTTS ¢ REGULAR OR EXTRA SPICY

..... 800g JAR
750m! BOTTLE
sees 425g THN
750m! BOTTLE
.... 900g BAG
caeees 350g THN

ceeee 3402 TH

LAS
ATS
Bt
PRODLELS

oa... 400g PKG.

) OFF PRICE MARKED

weve 170g PKG. $42
vee 675g PKG. $709

29 ~ Sunday, October 2, 1988 - North Shore News

GOURMET STUFFING FOR POULTRY

FROM

| Makes Approximately 10 cups

1% cup chopped celery, leaves
included

¥% cup butter

¥ |b. ground pork sausage meat

Y cup coarsely chopped mush-
rooms

8 cups unseasoned coarse bread
crumbs

1 tbsp. salt

\) tsp. freshly ground pepper

I tsp. sage

4 tsp. thyme

¥, tsp. rosemary

4 tsp. nutmeg

| cup white wine or chicken
stock

! large egg, lightly beaten

4 cup chopped dried apricots

Saute onion and celery in butter
until tender. In a separate
skillet, cook sausage und mush-
rooms. Pour off the fat and add
to onion and celery. Combine
this mixture with the bread
crumbs and add all the season-
ings. Moisten with the wine or
chicken stock, add the egg and
apricots and mix well. Stuff the
poultry just before roasting.