Good golly, how the time has gotten away from me. It's the day before Thanksgiving, and I've posted not a single promised recipe (besides the links to a few). I noticed I had a comment from socalval about my recipes, scrolled up to look at them, and said, "Oops." So, if you still need a stuffing recipe, here's a great one. If it's too late to make it for Turkey Day, consider making it for Christmas, or whenever you plan to make a bird that needs to be stuffed.

And, I mispoke in my last post. Or mistyped. The recipe is not called "rosemary sage sourdough stuffing" -- there is no sage in it whatsoever. It's perfectly good on it's own with just the rosemary, though, so do give it a try:

ROSEMARY SOURDOUGH STUFFING

Source: Better Homes and Gardens magazine, November 1996

• 3 cups sliced assorted fresh mushrooms, such as shiitake, brown, or white
• 1 cup sliced celery
• 1 cup chopped onion
• 1/2 cup margarine or butter
• 1/4 cup snipped parsley
• 1 tsp. dried rosemary, crushed
• 1/2 tsp. pepper
• 8 cups dry sourdough bread cubes (*)
• 1/2 to 3/4 cup chicken broth

In a large saucepan, cook fresh mushrooms, celery, and onion in hot margarine or butter until celery in tender but not brown; remove from heat. Stir in parsley, dried rosemary, and pepper.

Place dry bread cubes in a large mixing bowl. Add the onion mixture. Drizzle with enough chicken broth to moisten, tossing gently to coat the bread cubes.

Use the stuffing to stuff one 8- to 12-pound turkey or bake separately in a casserole, covered, in a 325 F degree oven for 40 to 45 minutes or in a 375 F degree oven for 20 to 30 minutes or until heated through. (If the stuffing is baked inside the turkey, the temperature of the cooked stuffing should register at least 165 F degrees in the center.) Makes 8-12 servings.

Nutrition facts per serving: 279 cal., 14 g. total fat (3 g. sat. fat), 0 mg. cholesterol, 544 mg. sodium, 34 g. carbo., 1 g. fiber., 6 g. protein. Daily values: 15% vit. A, 9% vit. C, 5% calcium, 14% iron.

(*) Note: To make dry bread cubes for stuffing, cut the bread into 1/2-inch square pieces, You'll need 12 to 14 slices of bread for 8 cups of dry cubes. Spread in a single layer in a 15 x 10 x 2-inch baking pan. Bake in a 300 F degree oven for 10 to 15 minutes or until dry, stirring twice; cool. (The bread will continue to dry and crisp as it cools. Or, let stand loosely covered, at room temperature for 8-12 hours.)

And there you have it. If you're an experienced cook, feel free to change ingredients as necessary to make the recipe more to your liking. As for me, I've found it easier to just use one kind of mushroom, and I like to add chopped walnuts and bacon (or sausage) to the stuffing. I will also be doubling the recipe, as our turkey is a 24-pound monster of a bird. So, uh...we'll be having lots of leftovers.

Happy Thanksgiving!