INGREDIENTS

INSTRUCTIONS

Preheat the oven to 475degs. Rinse the turkey inside and out and pat
dry. Season the cavity with salt and pepper and set the bird on a  rack
in a roasting pan large enough to let air circulate all around.  Rub
the softened butter over the breast and legs and season with salt  and
pepper. Roast the turkey in the top third of the oven for about  30
minutes, or until beginning to brown. Reduce the oven temperature  to
375degs, cover the turkey loosely with foil and continue roasting,
basting often, for about 1 1/2 hours, or until an instant read
thermometer inserted into the thickest part of the thigh registers
175degs. Transfer the turkey to a serving platter, cover again with
foil, and let stand for at least 20 minutes before carving.  Meanwhile,
cut the turkey neck and gizzard in half. Heat the  vegetable oil in a
medium saucepan and add the neck, gizzard, heart  and wing tips. Cook
over moderately high heat, stirring occasionally,  until browned and
crisp, about 7 minutes. Stir in the onion and  celery and cook until
golden. Add the wine and boil until reduced by  half, about 7 minutes.
Add the chicken broth and bring to a boil.  Stir in the tomatoes,
parsley, thyme and bay leaf and cook over very  Iow heat until reduced
to 3 1/2 cups, about 1 hour. Strain the turkey  stock into a bowl;
reserve 1  3. In a small bowl, mix the water with the flour until
smooth. Remove  the rack from the roasting pan and spoon off the fat.
Set the pan  over 2 burners on high heat. Add the remaining 2 cups of
turkey stock  and bring to a boil, scraplng up any browned bits from
the bottom of  the roasting pan. Whisk in the flour paste and cook
until the gravy  thickens, then add the port. Strain the gravy into a
sauceboat. Carve  the turkey and serve with the gravy and Sausage Apple
Stuffing.  SAUSAGE-APPLE STUFFING:  Preheat the oven to 425degs and
generously butter 2 medium baking  dishes that are at least 2 inches
deep. Melt the butter in a large  skillet. Add the celery and onions
and cook over moderate heat until  softened, about 5 minutes. Add the
sausage and cook, stirring, just  until it loses its pink color, about
7 minutes.  In a large bowl, toss the bread cubes with the prunes,
apples,  parsley and sage. Add the sausage mixture and season with the
salt,  pepper and nutmeg. Add the eggs and reserved turkey stock and
mix  well. Divide the stuffing between the prepared baking dishes.
Cover  with foil and bake for 20 minutes. Remove the foil and bake for
about  10 minutes longer, or until heated through and browned on top.
Let  cool slightly before serving.  Yield: MAKES ABOUT 10 CUPS
continued in part 2

A Message from our Provider:

“Does it hurt when people don’t trust you? Imagine how God feels”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3763
Calories From Fat: 1958
Total Fat: 220.4g
Cholesterol: 1207.6mg
Sodium: 13021.5mg
Potassium: 4106.5mg
Carbohydrates: 227.4g
Fiber: 24.8g
Sugar: 29.6g
Protein: 193.1g