Mom's Holiday Turkey and Dressing

1. 1

   Make your dressing the day before your meal.

2. 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.

3. 3

   Add salt, pepper, onion, parsley flakes and bay leaf.

4. 4

   Cook about 3 hours or until tender; remove from heat; save broth for later.

5. 5

   Depending on size of turkey, grind the celery, onions, heart, gizzards, liver and meat from neck.

6. 6

   In 10 inch fry pan, fry ground up mixture until water evaporates; cool.

7. 7

   In a large roaster, using your hands, combine stuffing cubes and eggs with fried mixture; moisten with broth.

8. 8

   Salt and pepper to taste.

9. 9

   Refrigerate overnight.

10. 10

    To prepare turkey, stuff both cavities with the dressing and close up.

11. 11

    Melt oleo; pour over turkey.

12. 12

    Cover wings and legs with foil.

13. 13

    Pour remainder of broth on turkey.

14. 14

    If needed, add water so you have 2 inches of liquid in roaster.

15. 15

    Roast at 375 degrees for 3/4 hour uncovered.

16. 16

    Turn oven down to 325 degrees; cover and continue cooking until legs begin to pull away from turkey.

17. 17

    Baste occasionally.

18. 18

    From a distance, make sure the little ones get to see that bird coming out of the oven to be basted.

19. 19

    It's a real treat for them.

20. 20

    When done, remove stuffing to serving dish.

21. 21

    Good luck removing turkey from roaster.

22. 22

    Carve, serve, and give thanks.

* Per serving · 4 servings · Values may vary.