Ingredients: |
Ingredients: Dressing:
1/2 pound butter
4 c. onions, sliced thin
4 c. celery, thinly sliced
2 lbs. sliced white bread torn into small pieces, toasted in 275 degree oven for 30 to 40 minutes - toss every 10 minutes
2 T. sage
1 T. salt
1/2 t. pepper
1 c. parsley, chopped fine
6 eggs
Turkey liver and heart chopped fine
3 cups hot water
1 20 lb. turkey
1 stick butter for basting turkey
Broth and gravy ingredients, below
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Directions: |
Directions:Melt butter. Add liver and heart for 5 minutes at low temp. Add onions and celery, cover pan, and steam for 15 min. Do not brown. Pour this over baked bread, add everything else. Toss with 2 forks.
Pour boiling water into turkey insides. Season inside of turkey with about 1 t. salt. Stuff. Baste turkey with a melted stick of butter and put about a cup of water in bottom of roasting pan.Roast turkey at 325 degrees for about 6 hours or until 170 degrees. Baste with drippings every hour or so. Add more water if needed.
Bake rest of stuffing in casserole dish, covered, at 400 degrees for about 45-55 minutes. Drizzle top with 1/4 cup melted butter before baking.
For gravy, combine neck, gizzard, celery stalk, a carrot, cut up onion, 1/4 cup parsley, bay leaf, 12 cups water, 1 T. salt in pot and simmer 2-3 hours for broth. Discard solids (except neck). Leave 12 T. drippings in roasting pan, add 12 T. flour. Stir. Add 1 cup cornstarch dissolved in 3 cups broth, and rest of broth. Simmer at least 5 min. May add a little molasses for color. |
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