Can someone give me a recipe for traditional turkey and dressing?

Roast Turkey:





1 16 to 18 pound turkey


1 tablespoon dried rosemary, crumbled


2 teaspoons ground sage


2 teaspoons dried thyme, crumbled


1 1/2 teaspoons salt


1 1/2 teaspoons pepper


kosher salt


salt pork (optional)


bacon (optional)


1 stick butter, melted


garlic powder


paprika


1 can broth, for basting





Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.


Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.





The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.





Roast turkey, uncovered, at 375掳F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325掳F and continue roasting for another hour, basting occasionally.





Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165掳F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% - see your oven manual).





While the turkey is roasting, prepare giblet gravy (see below).





When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic ';pop-up'; devices to pop, or it's likely that the bird will be overdone and dry.





If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.





Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.








Giblet Gravy:





giblets


2-3 celery stalks


2-3 bay leaves


1 onion


3-4 garlic cloves


salt


pepper


Wondra or all purpose flour


turkey/chicken bouillon or soup base


1 cup mushrooms, sliced


5-7 sage leaves, minced


pan drippings








Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.


If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.








Stuffing:





1 lb. chicken gizzards, finely chopped


1 lb. pork sausage, crumbled


1 tablespoon olive oil


1 tablespoon butter


2-3 garlic cloves, minced


1 shallot


2 stalks celery, minced


1 cup mushrooms, sliced


1/2 teaspoon sage, chopped


1/2 teaspoon paprika


pinch of celery seed


2 1/2 cups Swanson Chicken Broth


1 stick butter


Pepperidge Farm Herb Cubed Stuffing cubes


1-2 eggs


3-4 tablespoons parsley, chopped








For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.


Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425掳F.)Can someone give me a recipe for traditional turkey and dressing?
STUFFED ROASTED TURKEY WITH STUFFING AND GRAVY





1 (8-12-lb.) whole turkey, thawed if frozen


1/2 teaspoon salt


Stuffing of choice


1/4 c. butter or margarine, melted


1 tbsp. chopped fresh sage or 1 teaspoon dried sage leaves


1 tbsp. chopped fresh thyme or 1 teaspoon dried thyme leaves





Turkey pan drippings


1 (14-1/2-oz.) can ready-to-serve chicken broth


1/3 cup all-purpose flour


Water





Heat oven to 325 F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt. Spoon stuffing loosely into neck and body cavities of turkey. Place any remaining stuffing in lightly buttered casserole; cover and refrigerate to bake as side dish. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers. Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Do not add water or cover. In small bowl, combine butter, sage and thyme; mix well. Brush half of mixture over turkey. Cover turkey loosely with tent of foil. Bake at 325 F. until internal temperature reaches 180 to185 F. and leg joint moves easily, To brown turkey, remove foil for last hour of baking; brush turkey with remaining butter mixture. Remove turkey from roasting pan. Let stand 15 to 20 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl. Gravy Directions: Pour drippings from roasting pan into strainer over bowl. Spoon off fat that rises to top, reserving1/4 cup. Pour drippings into measuring cup. Add broth and enough water to make 3-1/2 cups liquid. In large saucepan, combine reserved 1/4 cup fat and flour. Cook over medium heat, stirring constantly with wire whisk until mixture turns golden brown, about 2 minutes. Gradually stir drippings mixture into flour mixture. Cook over low heat until mixture boils and thickens, stirring constantly.Can someone give me a recipe for traditional turkey and dressing?
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Thanksgiving Turkey %26amp; Dressing Recipe





Make your Thanksgiving or Christmas meal simple and easy with this traditional turkey and dressing recipe. This turkey recipe uses garlic powder, olive oil and raw bacon to give it a special flavor. The Thanksgiving stuffing or dressing is made with a butter, onion, celery mixture, stale bread and chicken stock and cooked inside the turkey or alongside it in the oven.


INGREDIENTS:


1-13lb. Turkey


1/4 C. olive oil


Garlic powder


4 slices bacon


1 C. margarine, melted


1 陆 C. chopped celery


1 陆 C. chopped onion


2 T. poultry seasoning


15 slices of bread, day old


Chicken broth


PREPARATION:


Thaw and thoroughly wash turkey inside and out. Pat dry and rub with oil. The night before, cook the liver, heart, etc. of the turkey in boiling water for 2 hours. (You'll find it inside the turkey in a paper package).


Keep adding water to the pot.


Day of event, preheat oven to 325 degrees. Sprinkle your turkey with garlic powder. Lay 4 slices of raw bacon over the bird.





Prepare stuffing:





Saut茅 the onion and celery in butter for about 8 minutes. Add poultry seasoning and mix well. Put bread pieces in a large bowl, pour the butter/onion/celery mixture over the bread and mix well. Use left-over broth from the night before to moisten if necessary.





Stuff the inside of the bird with the stuffing, or if you prefer, put the stuffing in an oven-proof casserole and cover with foil. Cook your turkey in a covered roasting pan following directions on the turkey. Remove cover last hour of cooking. By now everyone is starving and your home smells great!





Cathey says: ';We cook for about 4 hours usually, for a 13 pound turkey. Remove from oven, let sit for 10 minutes or so, slice and enjoy!'; This recipe is simple and delicious for your main holiday meal or any time during the year.