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Gingerbread
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Roast Turkey with Giblet Stuffing
1 16- to 20-pound turkey
Desired stuffing (optional)
Thaw turkey in refrigerator, allowing time to prepare the giblet broth the day before roasting. Remove turkey legs from leg clamp or band of skin crossing the tail. If desired, remove leg clamp from body cavity. Remove giblets and neck from cavities.
Just before roasting, spoon some of the stuffing into the neck cavity of the turkey. Pull the neck skin over stuffing; fasten to back with a short skewer. Loosely spoon stuffing into body cavity (no more than 3/4 cup stuffing per pound of turkey). Do not pack stuffing, or it will not get hot enough by the time the turkey is cooked. Spoon any remaining stuffing into a casserole; cover and chill. Tuck legs under band of skin, or reset legs into leg clamp. If leg clamp has been removed, tie legs together with string. Twist wing tips under back.
Place turkey, breast side up, on a rack in a shallow roasting pan. Place a meat thermometer into the center of an inside thigh muscle so the bulb doesn't touch bone. Cover turkey loosely with foil, leaving space between the bird and foil. Press foil over drumstick and neck.
Roast in a 325 degree F oven until thermometer registers 180 degrees F and juices run clear (4 to 4-3/4 hours for stuffed bird). The center of the stuffing should be at least 165 degrees F Add covered casserole of stuffing during the last 25 to 30 minutes of roasting. (Or, if there isn't room in the oven for the casserole, while bird is standing, increase oven temperature to 375 degrees F and bake for 20 to 25 minutes or until heated through.) Remove the foil the last 30 to 45 minutes to let the bird brown.
Remove the turkey from the oven, and cover loosely with foil. Let stand for 20 minutes. Release legs from leg clamp, or snip string or band of skin. To avoid possible burns, do not remove leg clamp from the hot bird after roasting. Store leftover turkey and stuffing in separate containers as soon as possible after serving. Makes 24 servings.
Giblet Stuffing
Dry the bread overnight or in oven; add cooked vegetables, giblets, and broth.
24 slices firm-texture white bread (about 1-1/2 one-pound loaves)
2 cups finely chopped celery
1 large onion, finely chopped (1 cup)
1/2 cup margarine or butter
1 medium tart apple, peeled and chopped (1 cup)
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage, crushed
1 teaspoon dried thyme, crushed
1/4 cup snipped fresh parsley
Finely chopped cooked giblets (optional)
3/4 to 1 cup giblet broth or chicken broth
Salt & Pepper
Trim crusts from bread slices; cut into 1/2-inch cubes (about 16 cups). Spread into a single layer in two 15-1/2x10-1/2x2-inch baking pans (or bake half of the cubes at a time). Bake in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice. Or, let stand, loosely covered, at room temperature for 8 to 10 hours.
In a large saucepan cook celery and onion in margarine or butter until tender. Stir in apple, rosemary, sage, and thyme. Continue cooking 2 minutes. Stir in parsley and giblets, if using. Put bread cubes in a very large bowl. Add the cooked vegetable-herb mixture. Drizzle with enough giblet broth or chicken broth to moisten to taste, tossing lightly. Season to taste with salt and pepper. Use to stuff turkey or transfer to casserole. Bake in a 325 degree F oven about 30 minutes or 375 degree F oven about 25 minutes or until heated through. Makes 16 to 20 servings.
 Always Kiss The Cook
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