STUFFING:

2 c. uncooked long grain rice
1 1/2 lb. hot Italian sausages
3 med. size ribs celery, diced
2 lg. onions, diced (2 c.)
2 med. size red or green bell peppers, cored, seeded, diced
2 cloves garlic, crushed
1 tsp. salt
1 tsp. dried oregano leaves
3/4 tsp. ground red cayenne pepper
1 (16 oz.) can whole tomatoes in puree
1 tbsp. granulated sugar
2 c. ham (cooked) (8 oz.)
Escarole Leaves
Turnip & carrot flowers

Prepare turkey for stuffing as directed on package. Prepare stuffing: Prepare rice according to package directions. Meanwhile, cook sausages 20 minutes in 12 inch skillet over medium-high heat, turning frequently until well browned. When rice is done, remove from heat; place in large bowl.

Using tongs, remove sausages to cutting board. When cool enough to handle, cut into 12 inch cubes. Add to bowl with rice. Heat drippings remaining in skillet over medium-high heat; add celery, onions, bell peppers, garlic, salt, oregano and ground red pepper; cook about 10 minutes, stirring frequently until vegetables are crisp-tender. Add tomatoes, in their puree and sugar; bring to boil.

Reduce heat to low; simmer, covered, 15 minutes. Remove from heat; add vegetable mixture to bowl with rice and sausages. Add ham; toss well to mix. Cool. Make Double Pepper Gravy during turkey standing time. Garnish turkey platter with escarole leaves and turnip and carrot flowers. Makes 12-14 servings.

Double Pepper Gravy: Scrape pan in which turkey was cooked to loosen brown bits; tilt pan and pour off fat and drippings into 4 cup glass measure. Let fat rise to surface; skim off 1/2 cup fat and place in 3 quart saucepan. Discard remaining fat; add milk to drippings left in measure to make 4 cups; set aside.

Set saucepan with fat over medium high heat; stir in 1/2 cup all-purpose flour until blended and smooth. Stir in 1/2 teaspoon salt, 1/4 teaspoon ground red cayenne pepper and 1/2 teaspoon freshly ground black pepper. Cook 2 minutes, stirring constantly until mixture is golden. Gradually add reserved drippings and milk; bring to boil, stirring constantly; cook 1 minute. Makes about 4 cups.