thawed turkey

Thaw in refrigerator per directions/pound.

Dressing:

1 bag Pepperidge Farm herb stuffing
1 bag Pepperidge Farm corn bread stuffing
1 c. diced celery
1 c. diced onion
1 stick butter
salt and pepper to taste
1/2 of diced giblets
8 diced boiled eggs

Turkey; Cook in covered roaster 1/2 full of water with giblets. Salt turkey to taste. Cook on 500°F 1st hour and then 375°F until done and tender. Pour off broth for dressing and giblet gravy.

Dressing: Remove giblets from roaster and dice in small pieces. Mix all ingredients for dressing. Add enough turkey broth to make moist (save enough broth for giblet gravy). Can put dressing around turkey in roaster or in a separate casserole dish. Heat at 300°F until hot through.

Giblet Gravy: Use Crisco or lard and melt; add sifted flour and brown. When brown, add turkey broth and boil, adding giblets diced and 4 diced boiled eggs. If do not have enough broth from turkey, add can chicken broth.