• 1 # Olympic Penninsula Alder Smoked Salmon, flaked into small chunks
  • ½ c. butter or margarine
  • ½ c. milk
  • 9 c. Fench bread cubes
  • 2 c. chopped celery
  • 2 c. chopped onion
  • ½ c. bottled capers, drained
  • 1-1/2 tsp dried thyme
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 8-oz. bottle clam juice
  1. Spread bread cubes on cookie sheets and toast lightly, 325 degrees, 15 minutes.
  2. Melt butter. Saute celery and onion until tender. Add milk and remove from heat.
  3. In large bowl, sprinkle spices over bread cubes. Add the celery and onion liquid mixture and mix all. Stir in capers and smoked salmon. Add clam juice just until moistness desired achieved.
  4. Stuff turkey just before roasting.
  5. If preferred, stuffing can be baked separately in covered casserole, 325 degreees, 30 minutes, then bake uncovered 15 minutes longer.
  6. Note: can also be used to stuff other poultry, pork ribs and seafood.
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