holiday recipes from turkey and stuffing to egg nog. Have a Merry Christmas! *** ROAST TURKEY SUPREME 1 12-pound turkey 2 tablespoons salt 1 teaspoon Season-All 1 teaspoon Poultry Seasoning 1 teaspoon Nutmeg 1 teaspoon dry Mustard Butter or oil CLEAN and rinse cavity and outside of turkey; wipe dry. Combine seasonings and rub inside and outside of turkey. (If desired, lightly fill neck and body cavities with stuffing. Skewer neck skin to back. Fold wing tips back and under, in toward the body, or skewer to the body. Fasten body cavity with skewers and lace shut.

Tie drumsticks to tail or push under bridge of skin. Place turkey on rack in shallow open pan. Rub butter or oil over entire surface of bird. If a meat thermometer is used, insert to the bulb is in the centre of the inside thigh muscle or the thickest part of the breast meat.

Cover top and sides with butter-moistened cheesecloth or aluminium foil. (If cheese-cloth dries during cooking, moisten it with pan drippings.) Roast in 325 degrees F. oven 5 hours or until meat thermometer registers 190 degrees F.

The bird is also sufficiently cooked when the drumsticks move easily from side to side. Serves 8.

Note: For variety, other seasonings may be used instead of the ones listed above. Some suggested seasonings are: Bon Appetit, ground Thyme, Curry Powder, rubbed Sage, Savoury, Onion Powder, White Pepper, Paprika and Ginger.

*** SAUSAGE STUFFING 6 cups coarse bread crumbs 1 teaspoon Garlic Salt 1 teaspoon Season-All 1 pound bulk pork sausage 2 cups tomatoes (16-oz. can) 2 cups cooked rice 1 cup seedless raisins 1 cup Instant Minced Onion 2 teaspoons Poultry Seasoning 1 teaspoon Black Pepper 2 eggs, lightly beaten COMBINE bread crumbs, garlic salt and Season-All. Toast in 300 degrees F.

oven, stirring occasionally, until lightly brown and crisp. Fry sausage until brown, breaking it into small pieces with a fork as it cooks. Pour off excess fat. Drain tomatoes; chop pulp very fine. (Do not use juice; save for use in other recipes.) Thoroughly mix crumbs, sausage, tomatoes, rice, raisins, onion, poultry seasoning, pepper and eggs. Makes about 8 cups, enough to stuff a 12 -- to 15-pound bird.

*** HOLIDAY STUFFING 31 cups chopped celery 5 tablespoons Instant Minced Onion 11 cups melted butter 1 tablespoon Poultry Seasoning 2 teaspoons Season-All 1 teaspoon salt 1 teaspoon Black Pepper 8 cups white bread cubes 4 cups whole wheat bread cubes 4 cups corn bread cubes 2 eggs, lightly beaten 2 cup slivered toasted almonds 2 teaspoons Chicken Flavour Base 11 cups hot water SAUTE' celery and onion in butter until tender but not brown. Sprinkle poultry seasoning, Season-All, salt and pepper over bread cubes, Add celery and onion mixture, eggs and almonds. Toss. Dissolve flavour base in water; pour over bread mixture.

Toss lightly until well blended. Stuff bird. Put remaining stuffing in casserole; cover and bake in 300 degrees F. oven 40 minutes, then remove cover and allow to brown. Makes about 10 cups, enough to stuff a 10- to 12 pound bird plus an extra amount for a casserole.

*** OLD SOUTH CORN BREAD STUFFING 4 cups crumbled corn bread 3 cups crumbled biscuits 11 cups cooked rice 1 cup Chopped Instant Onions 1 cup water 11 cups chopped celery 1 teaspoon Black Pepper 1 teaspoon Parsley Flakes 1 teaspoon Poultry Seasoning 1 teaspoon Season-All 5 teaspoons Chicken Flavour Base 11 cups hot water 1 egg 1 cup milk 1 cup butter, melted COMBINE corn bread, biscuits and rice. Soak onions in the 1 cup water about 10 minutes. Add to bread mixture along with celery, pepper, parsley flakes, poultry seasoning and Season-All. Dissolve flavour base in hot water. Beat egg; stir in milk.

Add liquids and butter to bread mixture. Mix well. Add additional liquid if stuffing seems too dry. Spoon into a buttered shallow 3-quart baking dish and bake in 375 degrees F. oven 40 minutes or until golden brown. Serves about 10.

*** WILD RICE STUFFING 1 cup wild rice 11 teaspoons Chicken Flavour Base 1 cup chopped celery 1 cup Chopped Instant Onions 1 cup melted butter 1 teaspoon Marjoram Leaves 1 teaspoon Oregano Leaves 1 teaspoon Black Pepper 1 teaspoon Season-All 1 teaspoon Thyme Leaves 1 teaspoon salt 1 4-ounce can mushroom crowns 2 tablespoons mushroom liquid COOK wild rice as directed on package, adding flavour base to the water.

Saute' celery and onions in butter. Then combine all ingredients and mix well.

Makes about 6 cups, enough to staff a 10-pound bird.

*** SAVOURY STUFFING 1 tablespoon Chopped Instant Onions 1 cup diced celery 1 cup butter or margarine 4 cups dry bread cubes 1 teaspoon salt 11 teaspoons Poultry Seasoning 1 teaspoon rubbed Sage 1 teaspoon Black Pepper SAUTE' onions and celery in butter until lightly browned. Add remaining ingredients; mix well, tossing gently. This stuffing is excellent for turkey, Cornish hens, whole fish, pork chops or a crown roast of lamb. Makes about 4 cups.

*** BASIC BREAD STUFFING 1 cup Chopped Instant Onions 11 cups chopped celery 1 cup melted butter or margarine 12 cups bread cubes, white and whole wheat bread 2 tablespoons Parsley Flakes 11 teaspoons Poultry Seasoning 1 tablespoon Bon Appetit 1 teaspoon Black Pepper 1 teaspoon Chicken Flavour Base 1 cup hot water SAUTE' onions and celery in butter in a large skillet or Dutch oven. Toss together bread cubes, parsley flakes, poultry seasoning, Bon Appetit and pepper; add to sauteed mixture and toss while lightly browning bread cubes.

Dissolve flavour base in water; sprinkle over stuffing, stirring lightly.

Stuff loosely into neck and breast cavities of bird. Makes about 8 cups.

*** VARIATIONS Herb Stuffing: To the above recipe add one of the following: 2 teaspoons rubbed Sage, 2 teaspoons ground Thyme or 2 teaspoons ground Marjoram.

Chestnut Stuffing: Wash 1 pound chestnuts; cut slits on both sides of shells.

Bake in 500 degrees F. oven 15 minutes. Shell and skin nuts, then put in salted water; cover and boil 20 minutes. Drain and chop fine. (Or, if preferred, use canned chestnuts which are already for use.) Toss with bread cubes in above recipe.

Oyster Stuffing: Cook 1 to 1 pint small or medium-size oysters in the oyster liquor until the edges curl. Drain and chop, or leave whole as preferred. Toss with bread cubes in above recipe.

Tasty recipes for Christmas MUSHROOM-RICE STUFFING 1 cup butter or margarine 3 cups cooked rice 3 tablespoons Instant Minced Onion 2 cups diced celery 2 teaspoons Parsley Flakes 1 teaspoon ground Marjoram 1 4-ounce can mushrooms, drained 1 teaspoon salt 1 teaspoon Black Pepper 1 teaspoon ground Thyme 1 teaspoon Chicken Flavour Base 2 cup chopped pecans MELT belt in large skillet; add remaining ingredient except pecans. Saute' stirring until lightly browned. Remove from heat and add pecans; toss gently.

Use to stuff a 5- to 6-pound bird. When serving this as a side dish for meat or fowl, bake in a covered casserole in 325 degrees F. oven 30 minutes. Makes 6 cups.

*** QUICK 'N' EASY STUFFING 3 cup Chopped Instant Onions 2 cups melted butter 5 quarts soft bread cubes (1 -inch square) 1 teaspoon salt 1 teaspoon Black Pepper 1 teaspoon ground Thyme 1 teaspoon Poultry Seasoning 2 tablespoons Parsley Flakes SAUTE' onions in butter until lightly brown. Add remaining ingredients; mix well, tossing gently. Makes about 3 quarts, enough stuffing for a 12 -- to 14-pound bird.

Recipes from Spices of the World Cookbook by McCormick.

*** POUND CAKE 1 lb. butter 1 lb. sugar 1 dozen small eggs or 10 large eggs 1 lb. flour (3 3 cups) 1 teaspoon salt 2 tablespoons lemon juice 1 teaspoon lemon extract CREAM butter, add sugar slowly and cream well. Separate eggs. Beat egg yolks and add to butter mixture.

Continue to beat a few minutes. Sift flour and salt together. Add flour to butter mixture, beating only until smooth. Fold in beaten egg whites and lemon flavourings.

Bake in 2 deep pans which have been lined with greased brown paper. Bake at 300 degrees for about 21 hours. Test for doneness with a knitting needle or cake tester.

*** DARK FRUIT CAKE Use recipe for Pound Cake except brown sugar is substituted for white. Add the following: 1 package seeded raisins 1 package seedless raisins 1 package currants 1 pound mixed candied peel 1 pound candied cherries, quartered grated rind and juice of 1 orange and 1 lemon 1 pound almonds, blanched and toasted 1 cup black rum 1 cup brandy 11 teaspoons cinnamon 11 teaspoon allspice 3 teaspoon nutmeg 3 teaspoon cloves 2 tablespoons molasses PLACE all fruit in large earthenware mixing bowl. Stir in the rum, brandy, fruit juices and grated rinds. Cover and let soak for a week, stirring once a day.

Mix as for Pound Cake, adding fruits and nuts at the last. Makes enough batter to fill a loaf tin plus a round cake tin, 8-3 '' across and 3-1 '' deep. Line tins with 3 thicknesses of brown paper, the inner one next to the cake being well-buttered.

Bake at 275 degrees. The loaf tin will take about 3 hours, and the round tin about 5 hours.

When cakes are removed from oven, leave in the tins and turn upside down until cool. Then wrap in rum-soaked cheesecloth, cover with foil, and store for at least three weeks in an airtight container.

*** HARD SAUCE 1 cup butter 1 cup sifted icing sugar 1 teaspoon rum or brandy pinch of salt CREAM butter and add sugar gradually. Add salt and spirits. Taste to see if more rum is needed. When sauce is smooth, pile lightly in a bowl and chill. If desired, a 1 cup whipped cream can be added just before serving.

If you prefer a pour sauce rather than a hard sauce, try this delectable recipe.

EGG-NOG SAUCE FOR PLUM PUDDING To make about 3 cupfuls: Beat 1 egg until very light.... gradually beat in 11 cups once-sifted icing sugar, 1 cup melted butter or margarine and 1 teaspoon vanilla. Beat until stiff 1 pint whipping cream (1 1 cups) and fold into egg mixture... fold in, if desired, 1 to 2 tablespoon brandy or sherry. Chill. For serving, fold the mixture to combine and turn into a sauce bowl... sprinkle with grated nutmeg.

*** CHRISTMAS EGG-NOG 12 egg yolks 1 cup granulated sugar 1 bottle (26 oz.) Jamaica rum 12 egg whites 1 qt. heavy cream, whipped 1 qt. (approx.) milk nutmeg BEAT egg yolks until thick and light. Gradually beat in sugar. Slowly stir in rum. Cover; chill for at least 3 hours. Before serving pour mixture into punch bowl and fold in whipped cream, egg whites beaten stiff, and enough milk to thin as desired. Serve sprinkled with nutmeg in punch cups.

Recipes from: What's Cooking in Bermuda by Betsy Ross.

*** CHRISTMAS PUDDING 11 cups shortening 11 cups brown sugar 4 eggs 6 cups bread crumbs 1 box seedless raisins 2 cups mixed peel 1 cup cherries 2 cups rum 1 tsp baking soda 1 tsp nutmeg 1 tsp salt 1 tsp allspice 1 tsp cloves 1 tbs cinnamon CREAM shortening and sugar. Add beaten eggs and all other ingredients. Mix well.

Steam in a pudding mould for 6 hours.

*** LEMON SAUCE FOR PUDDING 1 cup sugar 1 tbs cornstarch pinch of salt pinch of nutmeg 2 tbs butter 2 tbs lemon juice 1 cup boiling water MIX sugar, cornstarch, salt and nutmeg. Add boiling water gradually. Simmer over low heat until thick and clear. Add lemon juice and butter. Mix well.

Serve with Christmas pudding.

*** FRUIT CAKE 2 pkgs. seedless raisins 2 lbs. mixed peel 1 lb. cherries 3 cups black rum PLACE raisins, mixed peal and cherries into a large bottle. Add 3 cups black rum and allow to stand for one month or longer. Turn the bottle occasionally so that all the fruit will be well soaked with rum.

4 cups flour 1 tsp salt 1 lb. butter 12 eggs (separated) 21 cups brown sugar 1 tsp baking soda 1 tsp allspice 1 tsp cinnamon 1 tsp essence of almonds, lemon and vanilla IN a large bowl cream together butter and flour. Set aside. In another bowl beat together egg yolks and brown sugar. Set aside.

In yet another bowl beat egg whites until stiff. Add egg whites to egg yolk and sugar mixture. Add all liquid flavourings and salt.

Stir well.

Add this mixture to flour and butter. Stir well. Add spices, baking soda and soaked fruit. Mix thoroughly to distribute fruit.

Pour into 3 greased loaf pans. Bake at 250 degrees F for 2 hours.

*** POUND CAKE 4 cups flour 1 lb. butter 2 1 cups sugar 2 tablespoons gin 2 tablespoons lemon juice 12 eggs separated 1 teaspoon salt IN order for this cake to be a success the butter must be very soft. In a large bowl cream butter and flour. Set aside.

In another bowl beat egg yolks and sugar together. Set aside.

Beat eggs whites until they stand in peaks.

Add egg whites to egg yolks and sugar mixture. Stir well. To this mixture add gin, lemon juice and salt. Combine this mixture with the butter and flour mixture. Mix well.

Pour the mixture into 2 well greased loaf pans. Use shortening to grease pans.

Bake at 350 degrees F for about 1 hour. Once baked remove cakes from pans promptly and cool on wire racks.

Recipes from: The Bermuda Cookbook by Cecille C. Snaith-Simmons