Title: Bread Sauce
Description: A favourite side dish with roasted poultry in Britain is bread sauce. Now that the holidays are on us, I thought this would be a good recipe to feature. The packet mixes are okay, but it is really not hard to make from scratch, and so much tastier. I make mine up ahead and, just before serving, I zap it for a few seconds in the microwave and beat it up with a fork. If you have a processor, fresh breadcrumbs are really better, but commercial ones will work in a pinch.
Ingredients:1 small onion. 3 whole cloves. 2 cups milk. 1 bay leaf. Salt and pepper to taste. Pinch nutmeg. 4 Tbsp. butter. 2-1/2 cups fresh breadcrumbs (no crust). 1 Tbsp. cream.

Instructions:
1. Stud the onion with the three cloves and put in small saucepan with the milk, bay leaf, salt and pepper, nutmeg and three tablespoons of butter.

2. Bring to a boil, stirring occasionally.

3. Turn off the heat, cover and let stand for 30 minutes.

4. Remove onion and bay leaf, reheat and stir the liquids into the breadcrumbs with the remaining butter and the cream.

5. Let stand at room temperature and fluff up with a fork just before serving.