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Dear Nancy, Thanksgiving is right around the corner and I would like to
share my mother's and my aunt's recipes for roast turkey, stuffing and
giblet gravy which I have made since 1950 - the year I got married.
Roast Turkey
Use a V-shape rack
Heat oven to 300 degrees. Place turkey breast-side down for half the
roasting time. Lay thin slices of fat back or salt pork on the back of the
bird. Remove before turning the turkey. Turn turkey over so that the
breast is now on top. Raise temperature to 325 degrees and roast until
done.
Stuffing
My aunt and her neighbor perfected this recipe. It is scrumptious. It
makes enough to stuff a 12-pound turkey.
10 slices of white bread cubed in 1/2 inch dice - no more or no less
2 boiled Idaho potatoes put through a ricer or mash (other potatoes can be
used, but Idaho potatoes make the stuffing fluffier).
3 large eggs
Place the above in a large bowl and mix thoroughly.
2 large onions diced sautéed in a little less than 1/4 pound butter. Add
to bowl and mix thoroughly.
1 pound pork sausage meat sautéed just until the fat is extruded. DO NOT
let meat get brown. Drain off fat and discard.
Add raw chopped liver if desired.
Add 1 rounded teaspoon Summer Savory
1 rounded teaspoon salt
1/2 teaspoon pepper ( I prefer white pepper)
Mix well and then stuff bird lightly or it might explode
Giblet Gravy
(Don't forget to double this if you are roasting a turkey larger than 15
pounds)
Turkey giblets and neck
10 cups water
3 onions peeled and quartered
3 ribs celery, cut into pieces
2 carrots, peeled and cut into pieces
1 tablespoon salt
3 chicken-flavored bouillon cubes
1 bay leaf
Put all of the above into a 5-quart saucepan and bring to a boil. Reduce
heat. Remove liver after 20 minutes and enjoy eating it right there and
then. (I always have to share.)
Simmer 1 hour or until liquid is reduced by half. Strain broth; set aside
and refrigerate when cold if doing this step a day ahead.
Chop and refrigerate giblets and neck meat in a plastic bag. About an hour
before dinner is served, reheat broth and thicken with a slurry made from
flour and water. Add gradually, stirring all the while so you don't make a
lumpy gravy.
Enjoy! Gerry from New Hampshire
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