‘Stuffed Turckey‘
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For the Stuffing
cup water
tablespoons butter or margarine
3 cups bread stuffing mix
tablespoon olive oil
onion, thinly sliced
1 teaspoon sugar, divided
2 apples, peeled, cored and cut into 1/4-inch slices
1/2 pound ground hot Italian turkey sausage, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped fresh cranberries


For the Turkey

1 boneless turkey breast (about 5 pounds)
1 tablespoon plus 1 teaspoon dried sage, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons margarine, at room temperature
1 tablespoon dried tarragon
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Making the Stuffing

1. Place oven rack in lower third of oven; preheat to 325F. In a medium saucepan, bring water and butter to a boil over high heat. Remove from heat; add stuffing mix to the pan. Toss to combine; set aside.  

2. In a large frying pan, heat oil over medium heat. Add onion; reduce heat to low. Saute onion until softened, about 10 minutes; add 1/2 teaspoon sugar. Increase heat to medium; cook, stirring, for 1 minute. Add apples; cook, stirring, for 3 minutes. Add remaining sugar; cook for 1 minute. Add sausage; cook, stirring, 5 minutes. Add salt and pepper.  

3. Transfer apple mixture to a large bowl; add cranberries and stuffing mixture, tossing to coat
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Making the Stuffing

1. Place oven rack in lower third of oven; preheat to 325F. In a medium saucepan, bring water and butter to a boil over high heat. Remove from heat; add stuffing mix to the pan. Toss to combine; set aside.  

2. In a large frying pan, heat oil over medium heat. Add onion; reduce heat to low. Saute onion until softened, about 10 minutes; add 1/2 teaspoon sugar. Increase heat to medium; cook, stirring, for 1 minute. Add apples; cook, stirring, for 3 minutes. Add remaining sugar; cook for 1 minute. Add sausage; cook, stirring, 5 minutes. Add salt and pepper.  

3. Transfer apple mixture to a large bowl; add cranberries and stuffing mixture, tossing to coat.   Preparing and Cooking the Turkey 1. Rinse turkey; pat dry. Using a sharp knife, cut through the membranes that hold the skin in place on 1 side. Place turkey skin-side down on a cutting board; gently cut the membrane so the tenderloin flaps fold out.   2. Cover turkey with plastic wrap. Using a rolling pin or kitchen mallet, pound turkey to a 1-inch thickness.   3. Discard plastic wrap. Sprinkle turkey with 1 teaspoon sage, salt and pepper. Spread stuffing evenly over turkey. Roll up turkey, starting with 1 long side; tuck skin under rolled turkey. Using twine, tie turkey at 3-inch intervals.  

4. Set a roasting rack in a shallow roasting pan. Place rolled turkey, seam-side down, on the rack. In a small bowl, combine remaining sage, margarine and tarragon. Spread mixture over turkey.  

5. Roast turkey, basting occasionally, until browned and a meat thermometer inserted in thickest part of meat registers 165‹F, about 2 hours 30 minutes. Let stand 10 minutes. Remove twine; slice.

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‘Potato stuffing‘
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1 pound high-quality white bread -- sliced milk or water -- for soaking
4 pounds potatoes
6 tablespoons butter -- softened
2 teaspoons salt
1 cup hot milk
6 tablespoons bacon grease or butter
2 cups onion -- finely chopped 2 cups celery -- finely chopped
2 eggs -- lightly beaten
1 handful celery leaves -- chopped
1/2 cup parsley -- chopped
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1. Soak the bread slices in a deep bowl of milk or water for 15 minutes. Lift t hem out by the handful and squeeze the liquid out. Tear the bread into small pi eces.

2. Peel the potatoes, cover with salted water, bring to a boil and cook for abo ut 20 minutes. Drain. Then add the butter, salt and hot milk, and whip to mashe d consistency.

3. Melt the bacon grease in a large skillet, add the onion and celery, and sautŽ until soft. Stir in the squeezed bread, then combine with mashed potatoes.

4. Add eggs, celery, parsley and pepper.

5. Put mixture into buttered casserole dish. Cover with foil, and bake for 30 o r 40 minutes in a 350-degree oven. Baste with turkey drippings, if desired.
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