Turkey With Stuffing And Gravy
From the kitchen of Jan Daum
Meat - makes 12 servings
Prep time: 45 mins
Cook time: 4 hrs
Rest time: none
- 1/4 cup Butter
- 1 large Onion
- 12 slices Bread
- 1/2 cup Celery
- 1 Turkey (whole)
- 1 teaspoon Sage
- Poultry seasonings
Thaw turkey in refrigerator for a whole day. Remove giblets (set aside) and rinse the turkey.
Preheat oven to 325 F.
Sprinkle liberally with salt and pepper, both inside and out.
Saute onion and celery with heart and liver in butter and sage.
Spread bread slices out, butter each and sprinkle with seasonings. Stack and cut into 1" squares.
Toss with onion mixture, stuff into body cavity and neck of turkey.
Secure legs with skewers or string. Place bird on large roasting pan with sides. Place foil over turkey for the first few hours so the top doesn't become overly browned.
Cook 1/2 hour per pound of turkey, at 325 F.
For the gravy: An hour before the turkey is finished baking, begin to pour off and collect juices for the gravy. If it is dry, pour a couple cups of water into the roasting pan so it will mix with the dried drippings. Stir and collect. Repeat this until you have about 1 quart rich drippings. Using a baking bag greatly reduces cooking time and provides abundant juices. Mix 1/2 cup flour with 1/4 cup cool water. Gradually add drippings until a smooth paste is formed. Pour with the drippings into sauce pan, boil and stir. If more thickening is needed, mix flour with cool water and gradually add warm gravy to it before adding it to the pan.