Pumpernickel Recipe #7 – Canadian Thanksgiving Turkey with Toasted Pecan, Cider and Pumpernickel Stuffing

3 tablespoons canola oil
3 large stalks celery, chopped
1 large Vidalia onion, minced
1 clove garlic, minced
1 lb loaf pumpernickel, cut into 1 inch squares
2 cups pecans, chopped
1 ½ cups fresh cranberries
2 teaspoons ground sage
2 cups apple cider
6 tablespoons unsalted butter
Salt and freshly ground pepper to taste

Allow the pumpernickel pieces to dry for 3-4 hours before starting this recipe.

1. Heat oil in a large skillet over medium-high heat. Add the celery and onion and sauté until translucent about 7 minutes. Add garlic to mixture and sauté for another minute or two.
2. On a cookie sheet, toast pecans at 375ºF, 5 minutes.
3. In a large bowl, mix the sautéed vegetables together with the pumpernickel pieces. Mix in the pecans, cranberries and ground sage.
4. In a small saucepan, combine the butter and cider over medium heat until the butter is completely melted. Pour over stuffing mixture, mixing well. Season the stuffing with salt and pepper.
5. Stuff turkey cavities immediately before roasting.

I generally season the Turkey with seasoned salt and rub it with oil and minced garlic before baking. Follow instructions on cooking time according to weight charts available on most Turkey wrappers or in cookbooks.

Place any remaining stuffing in buttered casserole and bake at 375ºF until hot and crusty, about 45 to 60 minutes.

Enjoy. Happy Thanksgiving!