Dick’s Turkey Recipe

12 lb or larger turkey (unfrozen)

1 Package Pepperidge Farm white bread stuffing mix

1 Package Pepperidge Farm cornbread stuffing mix 

    (note you can make your own cornbread)

1 Whole stalk of celery

2 Large sweet onions

2-3 Large eggs

3-4 Bay leaves

Most important - remove the package of the neck and giblets from the turkey. I cut off the turkey butt and add this to the broth pot. Put all of this in a pot with water and salt and boil to make a broth that is needed for the stuffing and gravy. I put a bay leaf in the water and the toppings from the celery stalk and trimmings from the onions. You can use chicken or turkey broth from containers.

1. Dice one whole stalk of celery into tiny pieces. Put celery leaves and toppings into the broth pot to boil.

2. Dice 2 large sweet onions into medium size pieces. Put onion trimmings into the broth pot.

3. Saute the celery in butter until it's soft

4. Saute the onions in butter until it's soft

5. In a large bowl, put 1 package of Pepperidge Farm bread stuffing and 1 package of Pepperidge Farm cornbread stuffing.

6. Put the sauteed celery and onions into the bowl with the dry stuffing. Mix

7. Optional: add chopped pecans.

8. Mix 1 cup of room temperature broth with eggs

9. Mix stuffing with the broth a little at a time until the stuffing is well mixed and all is soft. Use your hands to do this mixing.

10. Stuff the turkey front and rear cavities. Use your hands if you dare.

Butter the turkey before cooking. Salt and pepper the turkey.

Cook the turkey covered with foil at 325 deg for as long as indicated on the turkey package. A meat thermometer should read 165 deg F. Do not depend on the pop-up often supplied with the turkey.

When turkey is done, remove from the pan to make the gravy. The grease and other stuff in the pan are needed to make a gravy. Put the pan on the stove and begin to heat. Spoon some of the grease from the pan to a small bowl and add flour. Make a paste with the flour. Now you can add the flour paste and more flour to the pan drippings and stir well to combine with the grease. When flour is cooked, you can add broth to make the gravy.