1 hen turkey
1 pod red pepper, whole
2 tbsp. sage
5 sm. stems parsley

Cover turkey with water. Add seasonings and simmer gently until turkey sticks tender with fork (about 20 minutes per pound). When done, remove seasonings from broth. Gently lift turkey out of pan and retain stock and giblets for dressing and gravy. Brown turkey by greasing drained bird with butter and placing in deep skillet. Bake in 425 degree oven for 15-20 minutes.

DRESSING:

8 c. cornbread
1 1/2 oz. pkg. saltines
6 slices bread, diced
4 c. chicken stock
(If Tom turkey is used, add 1/2 c. butter)
1 tsp. sage
1 tsp. dried parsley
2 bell peppers, diced
2 sm. onions, diced

Mix all ingredients and allow mixture to soak for 1 hour. Add 5 small eggs, mixing gently until eggs are absorbed by mixture. Turkey may be stuffed with this mixture or poured into a greased pan. Bake at 400 degrees for 45 minutes.

GIBLET GRAVY:

Hard cook 3 eggs. Leave 4 cups turkey stock in cooking pan. Dice giblets and return to stock. Peel and dice eggs. Add to stock. Make Flour Sauce: Stir 1/2 cup water and 3 tablespoons flour with 3 tablespoons hot stock. Stir flour sauce into cooking pan. Stir occasionally while mixture simmers. Simmer 5 minutes or until mixture thickens. Serve over turkey and dressing.