Thanksgiving Dinner

TURKEY, STUFFING & GRAVY

STUFFING
2 pkg Pepperidge Farms stuffing mix
1 c onion, chopped
2 c celery, chopped
½ c nuts, macadamia
½ c raisins
¾ c parsley, fresh, chopped
1 c mushrooms, chopped
1 c apple, diced, w/ or w/out skin
½ t marjoram & sage
½ c butter
1 c chestnuts, chopped (microwave 12 at a time on high for 1 minute.)
1 can chicken broth; use w/ stuffing mix instead of H2O as per package.

Sauté the onion, celery, mushrooms. Cool. Mix all ingredients in a BIG bowl.

GRAVY
2/3 c butter or turkey drippings
2/3 c flour
4 c chicken broth, homemade=best, canned, okay, too
½ t salt
½ t pepper
Heat butter on medium heat until foaming, wisk in flour and stir 1-2 minutes. Add chicken and heat until thickens - on med-hi heat. Add salt/pepper to taste.

TURKEY
Preheat 400. Cook at 350 20 min/lb.

Remove neck and packet with liver, etc. Rinse turkey, pat dry (inside and out) with towels or paper towels. Lightly salt/pepper cavities.

Fill neck cavity first and use the skin and skewers to secure the opening. Fill the main cavity, loosely, and top with approx a handful mound on top. Using string, tie the legs together, unless the turkey came with a wire for that purpose. Fold the wings behind the back, tie with string. Make a tent with aluminum foil to cover top. Remove last 45 min for browning. If already brown, leave tent on.

While the turkey is cooking, make the broth for the gravy....

BROTH
1 onion, cut in quarters
2 cloves
1 parsley, a third of a bunch
2 t salt
¼ t pepper
½ t thyme
1 qt water
All the extra parts removed from turkey cavities

Combine the above, bring to a boil, and boil 5 min, after which reduce the heat and simmer, covered, 1 hour. Drain and reserve for the gravy. If you like, chop the gizzard, heart and liver and add to the gravy.

RU