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# Make the dressing with its listed ingredients.
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# Do NOT soften the stuffing mixture with boiling water, but place the DRY ingredients into the lower cavity of the bird.
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And remaining may be stuffed into the neck cavity.
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# Add the butter into the cavity, and close by folding the legs up and securing
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# Cover wing tips with a piece of tinfoil to prevent them from charring
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# Place in moderate oven, covered with tinfoil at 350*F.
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# Baste often with the vegetable broth made from the roots and veggie tops; method to follow for making...
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# To make the Veggie broth:
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# Place cleaned tops and roots of vegetables into a pot of clean cold water, about 3 cups
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# add 2 tbsp soy sauce and the Worcestershire sauce.
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# Bring SLOWLY to the boil, then reduce to simmer for 30 minutes
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# As the bird roasts, baste it with the liquid, which will heartily intensify the flavor of the turkey.
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# To make the gravy:
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# Place the bird's heart, liver, kidneys and neck into 2 cups cold water.
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# Slowly heat until just under boiling, and keep simmering for bout one hour.
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# Note: ALL these preparation steps take place while the turkey is roasting; therefore I did not add this to the cooking time!
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# When this broth is cooked, break up the liver, kidneys, and remove the heart and neck; discard these.
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KEEP THE BROTH!
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# Puree the liver and kidneys, and add to the broth.
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# When the turkey is cooked, remove it from the oven, and tent with foil about 15 minutes
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# Bring the roasting pan to the stove top
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# add this gravy mixture to the pan drippings, and cook further, well finishing the liver and kidneys.
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Now that they are pureed, finishing will take little time.
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# Stir well, or beat with a mixer, and slowly add enough rice flour to thicken.
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# The vegetables are stir fried, with the exception of the potatoes, which are boiled and mashed well, with an addition of buttermilk, butter, salt, pepper, and parsley to your preference.
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# Other veggies commonly used in typical Canadian Thanksgiving dinners include corn niblets, pureed or mashed turnip, homemade rolls, etc...
