Moms Holiday Turkey and Dressing - turkey

Method

• Make your dressing the day before your meal.
• Remove heart, gizzards, liver and neck from thawed turkey and place in pan with enough water to keep covered while boiling; skim off foam.
• Add salt, pepper, onion, parsley flakes and bay leaf.
• Cook about 3 hours or until tender; remove from heat; save broth for later.
• Depending on size of turkey, grind the celery, onions, heart, gizzards, liver and meat from neck.
• In 10 inch fry pan, fry ground up mixture until water evaporates; cool.
• In a large roaster, using your hands, combine stuffing cubes and eggs with fried mixture; moisten with broth.
• Salt and pepper to taste.
• Refrigerate overnight.
• To prepare turkey, stuff both cavities with the dressing and close up.
• Melt oleo; pour over turkey.
• Cover wings and legs with foil.
• Pour remainder of broth on turkey.
• If needed, add water so you have 2 inches of liquid in roaster.
• Roast at 375 degrees for 3/4 hour uncovered.
• Turn oven down to 325 degrees; cover and continue cooking until legs begin to pull away from turkey.
• Baste occasionally.
• From a distance, make sure the little ones get to see that bird coming out of the oven to be basted.
• It's a real treat for them.
• When done, remove stuffing to serving dish.
• Good luck removing turkey from roaster.
• Carve, serve, and give thanks.