Be sure turkey is completely thawed. Stuff turkey and truss, rub all over with butter, place on rack in open roasting pan. DO NOT STUFF UNTIL READY TO BAKE. Set in moderate oven 250 degrees to 25 minutes per pound. Do not cover. Add no liquid. Baste quite frequently by rubbing a stick of butter over the turkey. This gives a delightfully browned turkey that is tender and moist.

STUFFING:

2 pkg. regular stuffing mix
1 pkg. cornbread stuffing mix
3 eggs
1 cube soft butter
1 lg. can canned milk
1 can sliced water chestnuts
1 or 2 cans chicken broth
1 c. onions, chopped
1 c. celery, chopped
1 apple, unpeeled and chopped
1/2 c. nuts, chopped
1/2 c. raisins
1 c. fresh mushrooms, chopped

Saute onions and celery in 1/2 cup butter until tender. Put stuffing mix in large bowl, add other ingredients and mix well. Add warm water or broth until stuffing is moist. Stuffing should be made at least 12 hours before so it will have time to marinade.

For oyster stuffing add 1 can oysters.

GRAVY:

Use the roasting pan and drippings from the turkey. Put pan on stove and add turkey stock, giblets, and water. Let come to a boil, add cornstarch or flour mixture to thicken. Stir carefully until smooth and thickened. Taste and add salt and pepper as needed.

CORNSTARCH OR FLOUR MIXTURE:

According to how much gravy is needed, add about 1 cup cornstarch or flour to 1 pint cold water in a quart jar or shaker. Shake well until all is moistened and smooth.

GIBLETS AND TURKEY STOCK:

When preparing turkey, remove all giblets and place in pan adding water, salt, and pepper, 1/2 onion, 1 clove garlic and cook slow until tender. Cool. When cool remove neck bones, chop giblets and return to stock to save for gravy.

NOTE: When stuffing a turkey, place a hard bread crust, heel of the bread, in the hole of the bird. It will not be necessary to sew the hole up and the crust will keep dressing intact.