TURKEY:

Use about a 20 pound turkey to feed 4-6 people, depending on the amount of sides.

Wash, dry and rub butter or oil on the turkey. Cook at 325°F degrees for about 4 hours or until breast meat registers 155°F. Remove from oven; cover with foil and allow temperature to rise to 160°F.

BROTH:

Cook neck, giblets and fat for dressing and gravy using about 4 cups water. Cover pan when reaches boiling and cook on low heat for about an hour or until meat is tender. Add salt and pepper to taste.

DRESSING:

18 cornbread muffins
8 slices bread, cubed & toasted
1 tbsp. salt
1 tsp. black pepper
1 tbsp. sage
1 lg. onion, chopped
1/2 c. chopped celery
6 tbsp. butter
1 tsp. minced fresh parsley (optional)

Sauté onion and celery over low heat until done. Crumble breads, add salt, pepper and sage. Mix onion and celery with bread crumbs. Add 3 cups broth and mix well. If not moist enough add some water or canned chicken broth. Place in buttered casserole and bake at 400 degrees until brown.

GIBLET GRAVY:

Cut giblets and neck meat in small pieces and put back in the broth. Add juice from the turkey pan to the broth for gravy. Blend 2 to 3 tablespoons of flour with a little cold water in a bowl to make a thin, smooth paste. Add the blended flour mixture with the broth which has been heating. Stir constantly to prevent lumping. Thicken to desired thickness and if you need more gravy add canned chicken broth to the gravy.

Taste and adjust seasonings. Gravy is done when giblets are tender. Garnish with a pinch of chopped fresh Italian parsley added just before serving.

Submitted by: CM