Turkey and Dressing and Trimmings

Serving Size : 10
Preparation Time :1:30

1 Turkey
6 ounces stuffing cubes
1 ounce almonds
1 onion
1 potato
1 carrot
3 tablespoons flour
1 dash pepper
1 teaspoon thyme
1/2 teaspoon rosemary
1 tablespoon parsley

Rinse turkey and pull out the customary sack of innards. Discard the liver, but throw the neck, heart, gizzards and any other part of the turkey you feel is edible into a saucepan. Boil the contents.

Meanwhile cut up onions, potatoes, carrots, and almonds. When the meat in the saucepan has been cooked, remove the turkey innards. Hopefully, you will have about 2 cups of broth, if not, add water until you do. Add stuffing cubes, chopped vegetables and almonds and spices, stir. Cut up heart and gizzards and add to dressing. Stir again.

Stuff Turkey by cramming the dressing into the cavity of the bird. Be sure to grunt or it will not be true stuffing.

With a sharp knife poke little holes in the bird in various places. Sprinkle on pepper.

Place turk in baking dish chest side up. It is best if it is elevated slightly from the bottom of the pan by a grill. The grill, however, is not strictly required. Make a tent of a strip of aluminum foil and place over the bird. Place all in oven at 375 degrees. This bird is going to have to cook for at least three and a half hours possibly five or six depending on size. You may have bought one with a thermometer - if so, it should be done when the thermometer pops. Without the thermometer, cut into the space between the the leg and the breast. If there is an excess of clear juice there or uncooked blood, you know that you have a ways to go yet.

When turkey seems to be getting close to being done, remove drippings with a gravy ladle or a baster. Place the drippings in a saucepan and quick put it in the freezer for about 15 minutes. This will harden up the fat enough to scrape it off the top with a spoon.

Place saucepan on the stove. Bring drippings to boil. Mix flour with water until it is the consistency of Elmers Glue. Pour into boiling drippings while stirring. This commotion will create gravy.

When gravy is done, so should be the Turkey and whatever other dishes you have prepared. Place ingredients on the table and demolish in ten minutes what it took five hours to create.

Suggested Beer: Michelob

Serving Ideas : Good for Thanksgiving dinner

NOTES : If you require an estimate of how long a specific size bird will cook, the following table may be of assistance:

6-8 lbs 3-3 1/2 hours

8-12 lbs 3 1/2 -4 hours

12-16 lbs 4-5 hours

16-20 lbs 5-6 hours

20-24 lbs 6-7 hours

25+ Your oven is not big enough for this turkey.

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