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      Title: ROAST TURKEY WITH CORN BREAD STUFFING
 Categories: Christmas, Poultry
      Yield: 12 servings
 
    1/4 lb Butter
      1    Turkey,fresh (12-16#)
    1/2 lb Salt pork,thinly sliced

--------------------CORN BREAD STUFFING-------------------------
      2 pk Corn bread mix (10 oz)
    1/2 c  Celery,chopped
      1    Onion,medium,minced
    1/2 c  Butter
      2    Egg yolks
           Salt
           Pepper

------------------------TURKEY STOCK-----------------------------
           Turkey giblets+neck & wings
      3 c  Water
    1/2    Onion,small,sliced
    1/2    Garlic clove
    1/2    Bay leaf
    1/8 ts Basil,crumbled
    1/8 ts Rosemary,crumbled
    1/8 ts Thyme,crumbled
    1/8 ts Salt

--------------------TURKEY GIBLET GRAVY-------------------------
    1/4 c  Pan drippings
    1/4 c  Flour
      1 c  Water
      2 c  Turkey stock
           Turkey giblets,cooked,choped
           Salt
           Pepper
 
  1. Preheat oven to 425'F.
  2. Cut butter into very thin slices; place in freezer to harden while
  you prepare bird.
  3. Wash turkey inside and out. Remove and reserve neck, giblets and
  wing tips. Pat dry with paper toweling. Starting at the breast,
  separate the skin from the meat by working your fingers between them.
  Slice your hand under skin as far as you can go and gently free the
  skin on both sides of the breast. Loosen it around the upper part of
  the legs, stopping about halfway down the legs. Insert slices of the
  cold butter, first under the leg skin, then under the breast skin.
  Reshape the loosened skin on the bird by patting it gently back in
  place. It will sag a bit but don't let that upset you; it will cook
  back in place. Wrap bird loosely in waxed paper and refrigerate while
  preparing stuffing.
  4. Fill cavity of turkey loosely with stuffing. (Place any remaining
  stuffing in a shallow baking dish and place in oven about 30 minutes
  before bird is roasted. Bake until firm and lightly browned.) Fasten
  neck skin of turkey to body with skewer. Push legs under band of skin
  at tail or tie to tail. Place slices of salt pork over breast and
  fasten with wooden picks. Place turkey on its side on rack in shallow
  open roasting pan.
  5. Cook for 15 minutes, then turn bird on other side and roast for 15
  minutes longer.
  6. Lower temperature to 325'F. and continue to roast turkey, turning
  the bird from side to side and basting often with the drippings from
  pan, for about 3-1/2 to 4 hours, or until juices run yellow - no
  longer pink - when thigh is pierced with a fork. Roast turkey breast
  side up for the last 15 minutes of cooking time. (Remove and discard
  salt pork when crisp and most of fat has been rendered. If fat in pan
  bgins to burn, add a few tablespoons of water.) Transfer turkey to
  serving platter and let rest 30 minutes before carving. Reserve all
  drippings in pan for gravy.
  
  *** CORN BREAD STUFFING ***
  1. Prepare corn bread, following label directions, or use your own
  favorite recipe. Cool. Crumble enough to make 7 cups and transfer to
  a large mixing bowl.
  2. Saute celery and onion in butter in a large skillet until soft.
  Spoon vegetables and butter over corn bread crumbs.
  3. Beat egg yolks in a medium-sized bowl; stir in stock and pour
  mixture over corn bread. Stir lightly to blend. Season with salt and
  pepper to taste.
  Makes approximately 3 quarts, or 12 cups.
  
  *** TURKEY STOCK ***
  1. Combine giblets, neck, and wing tips with water in a large
  saucepan; add remaining ingredients. Bring to boil, then lower heat
  and simmer for about 15 minutes, or until liver is tender. Remove
  liver and continue to simmer mixture for about 1 hour, or until
  remaining giblets are tender. Strain mixture; remove and chop giblets
  and liver for gravy. Reserve stock.
  
  *** TURKEY GIBLET GRAVY ***
  1. Pour off all turkey fat from roasting pan into a glass measuring
  cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook
  and stir 2 or 3 minutes over low heat. Add water and 2 cups of the
  reserved turkey stock. Cook, stirring and scraping up browned bits in
  pan with wooden spoon, until gravy thickens and bubbles 2 minutes.
  Strain gravy into saucepan; add chopped giblets and reserved liver.
  Taste; season with salt and pepper if needed.





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