Thanksgiving dinner recipe- “Traditional Stuffed Turkey”(18 to 20 servings):

1 lb. fresh pork sausage
1/2 cup butter or margarine
2 large apples; peeled, cored and chopped
1 medium onion; chopped
1/2 cup chopped celery
1/2 cup water
4 cups crumbled corn bread or 1 (8 oz.) pkg. corn bread stuffing mix
1/2 cup coarsely chopped pecans
1/4 cup chopped parsley
1/2 tsp. poultry seasoning
1 (18-20 lb.) frozen ready-to-stuff turkey; thawed
1/2 cup butter or margarine
Salt
Pepper
Giblet Gravy (recipe follows)

1) In 10″ skillet over medium heat, cook sausage until browned; breaking apart with fork. Stir in 1/2 cup butter, apples, onion and celery; cook until celery is tender, about 5 minutes, stirring occasionally. Add water; heat to boiling. Remove from heat. In large bowl, combine meat mixture with corn bread, pecans, parsley and poultry seasoning. Stir until well mixed.
2) Remove giblets and neck from inside turkey; reserve for gravy. Rinse turkey with running cold water; drain well. Spoon some stuffing lightly into neck cavity. Fold neck skin over stuffing; skewer closed. With turkey breast-side up, lift wings up toward neck, then fold under back of bird to balance it.
3) Spoon remaining stufffing lightly into body cavity. Fold skin over opening; skewer closed. Tie legs or fasten under metal clip. On rack in roasting pan, place turkey breast-side up. Brush skin with melted butter. Sprinkle with salt and pepper. Insert meat thermometer into thickest part of meat between breast and thigh., not touching bone.
4) Roast uncovered, at 325* - 4 to 4 1/2 hours until thermometer reads 180* or thickest part of drumstick feels soft when pressed between thumb and forefinger protected by paper towels. Baste occasionally with pan drippings. When skin turns golden, cover loosely with tent of foil. Begin checking for doneness after 3 hours cooking time. Toward end of roasting, remove foil; brush turkey with drippings.
5) Remove turkey from oven; let stand 20 minutes for easier carving. Serve with Giblet Gravy.
(Note: If you don’t want to stuff your turkey, you can make stuffing muffins: Coat 12-cup muffin pan with melted butter. Using ice cream scoop, fill and mound stuffing mixture into muffin cups. Bake at 375* until set and top is crisp, 20-30 minutes. Cool 15 minutes; transfer to platter to serve.)

GIBLET GRAVY:
Reserved giblets and neck from turkey
1/2 cup chopped celery
1/2 cup chopped onion
1 tsp. salt
Water
Pan drippings from roast turkey
6 tbsp. all-purpose flour

1) While turkey is roasting, in 2-quart saucepan combine giblets, neck, celery, onion and salt. Add water to cover; over high heat, heat to boiling.
2) Reduce heat to low. Cover; simmer 1-2 hours until giblets are tender. With slotted spoon, remove neck and giblets. Strain broth; discard celery and onion. Chop neck meat and giblets; set aside.
3) When turkey is done, pour pan drippings into 4-cup measure; let drippings stand until fat separates from meat juice.
4) Skim 1/3 cup fat from drippings; pour fat into 2-quart saucepan; set aside. Discard any fat remaining on drippings. Add strained giblet broth to drippings; add water if necessary to make 4 cups. Pour broth mixture into roasting pan; stir to loosen browned bits.
5) Stir flour into fat in saucepan. Over medium heat, cook until lightly browned and bubbling, stirring constantly. Gradually stir in broth mixture; cook until mixture boils, stirring constantly. Stir in reserved meat and giblets; heat through. Yields 4 cups.

From “Betty Crocker’s Cookbook” (1974)

Enjoy Thanksgiving Day!

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