INGREDIENTS

INSTRUCTIONS

Remove giblets and neck from turkey; rinse and place in a small saucepan
with 3 cups water.  Bring to a boil; cover, reduce heat and simmer 30
minutes. Remove giblets and neck from broth, reserving broth. Set aside and
let cool.
Combine breadcrumbs and next 4 ingredients in a large bowl, stirring well.
Set aside.
Remove sausage from casing.  Cook sausage in a large skillet over high heat
until sausage browns, stirring to crumble meat. Remove meat with a slotted
spoon, reserving pan drippings in skillet. Add sausage to breadcrumb
mixture; stir well.  Add onion to pan drippings in skillet; cook over
medium heat until golden. Remove with a slotted spoon and stir into
breadcrumb mixture.  Combine apples, chestnuts and pine nuts. Add to
breadcrumb mixture, stirring well. Remove meat from reserved turkey neck;
coarsely chop meat and giblets. Stir meat and giblets into breadcrumb
mixture.  Combine eggs and 1 cup reserved broth; stir well. Pour over
breadcrumb mixture and stir well.
Rinse turkey with cold water; pat dry.  Stuff dressing into body cavities
of turkey.  If excess skin around tail has been cut away, tuck legs under
flap of skin around tail. If skin is intact, close cavity with skewers and
truss.  Tie ends of legs to tail with cord. Lift wingtips up and over back;
tuck under bird. Spoon remaining dressing into a greased 11 x 7 x 2" baking
dish.  Cover and chill.
Place turkey in a shallow roasting pan, breast side up; rub bird with
crushed rosemary.  Pour wine into roasting pan around bird. Insert meat
thermometer in meaty part of turkey thigh, making sure thermometer does not
touch bone.  Bake at 325 F. until meat thermometer reaches 185 F. If turkey
starts to brown too much, cover loosely with aluminum foil.
When turkey is two-thirds done, cut the cord or band of skin holding
drumstick ends to tail; this will ensure that the thighs are cooked
internally.  Turkey is done when drumsticks are easily moved up and down.
Let stand 15 minutes before carving.
Bake remaining dressing at 350 F. for 30 to 40 minutes.
Yield:  18 to 20 servings.
Recipe from Paola Stearns in _The Spence Collection_ by The Spence
School/New York, NY.  In _America's Best Recipes: A 1989 Hometown
Collection_.  Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 256-257. ISBN
0-8487-0765-6.  Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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