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1
Make your dressing the day before your meal.
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2
Remove heart, gizzards, liver and neck from thawed turkey and place in pan with enough water to keep covered while boiling; skim off foam.
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3
Add salt, pepper, onion, parsley flakes and bay leaf.
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4
Cook about 3 hours or until tender; remove from heat; save broth for later.
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5
Depending on size of turkey, grind the celery, onions, heart, gizzards, liver and meat from neck.
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6
In 10 inch fry pan, fry ground up mixture until water evaporates; cool.
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7
In a large roaster, using your hands, combine stuffing cubes and eggs with fried mixture; moisten with broth.
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8
Salt and pepper to taste.
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9
Refrigerate overnight.
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10
To prepare turkey, stuff both cavities with the dressing and close up.
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11
Melt oleo; pour over turkey.
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12
Cover wings and legs with foil.
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13
Pour remainder of broth on turkey.
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14
If needed, add water so you have 2 inches of liquid in roaster.
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15
Roast at 375 degrees for 3/4 hour uncovered.
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16
Turn oven down to 325 degrees; cover and continue cooking until legs begin to pull away from turkey.
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17
Baste occasionally.
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18
From a distance, make sure the little ones get to see that bird coming out of the oven to be basted.
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19
It's a real treat for them.
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20
When done, remove stuffing to serving dish.
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21
Good luck removing turkey from roaster.
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22
Carve, serve, and give thanks.
