When the Irish cook's mind turns to stuffing a chicken, turkey or goose, most of the time the stuffing in question is made with fresh breadcrumbs -- either bought ready bagged from the supermarket's cold case, or produced at home by putting a few slices of day-old bread in the food processor and letting its blade reduce them to soft crumbs about the size of a pea. Chopped onion and herbs -- usually sage and thyme -- are added along with a little salt and pepper. Then the whole business is bound together with a little milk or stock, and sometimes beaten egg for those who like a drier result. (We'll post a more detailed recipe in another entry.)

However, some people like to add a little something Irish to their Christmas dinner by basing their stuffing on Irish soda bread. While this approach isn't traditional in the Emerald Isle, we've found a recipe that's occasionally used locally. Once again, sage and thyme are the main seasonings: but instead of being added separately, they're baked into the bread itself. (The first time EuroCuisineLady made this, she was strongly reminded of the Pepperidge Farm ready-made stuffing that was her East Coast family's favorite when she was growing up.)

Click on "read more" for the full Irish soda bread stuffing recipe.

Soda Bread Poultry Stuffing

To one basic recipe of our white "cake" soda bread, add the following while mixing:

• 1 tablespoon sage
• 1 teaspoon thyme
• 1/8 teaspoon fresh-ground pepper
• A pinch or two of nutmeg, freshly ground if possible

To be added to the bread after baking and cubing:

• 1 tablespoon of parsley, fresh if possible, chopped finely
• Optional: 1 stalk celery, finely chopped
• Optional: several slices of smoked bacon, grilled, cooled, and finely chopped

Bake the bread in the oven as in the main recipe's directions, and allow to cool completely. Overnight is best.

The next day, break the quarters of the soda bread apart and slice the bread into half-inch thick slices: then cube it. (If the bread has become too hard to cut easily, microwave each quarter for 15-20 seconds before slicing.) Set the cubed bread aside.

In 1 to 2 tablespoons of butter, saute 1 finely-chopped medium onion until translucent. Mix the onion in with the soda bread cubes (and also add the celery and chopped bacon if you're using them. Then dissolve half a chicken bouillon cube in 1 1/2 cups of water and add to the stuffing mixture, mixing gently until all the liquid is absorbed. Add a little more hot water if the bread doesn't soften after the first cup and a half of liquid has been added.

Stuff your chicken or turkey with this mixture and roast immediately. (Stuffing should never be allowed to sit inside uncooked poultry for more than fifteen minutes or so.) After roasting, remove the stuffing to a bowl immediately.

Please note that if you're roasting a very large turkey, you may need to double this recipe.