Recipe: Turkey and Stuffing Dinner

Turkey and Stuffing Dinner

One 12 pound thawed turkey

Remove giblets and neck from turkey. Rinse turkey with cold water and drain well. Inject all over with 50% orange juice and 50% white cooking wine. With your hands, rub turkey inside and out with margarine then add salt and pepper inside and out. Spoon stuffing into neck cavity.
Fold neck skin and fasten with a skewer. With turkey breast side up, spoon stuffing into the body cavity, fold skin and secure with skewers.
Tie legs and tail with string. Place turkey, breast side up into a plastic ROASTING bag, tie and make a couple of small slits at the top of plastic bag and place a roasting pan. Roast in 325 F oven for about 4 hours.

1 pound Jimmy Dean's Sage Sausage
3 large apples pealed and chopped
1 chopped large onion
1 cup chopped celery
3 cups fresh bread crumbs
3 cups baked cornbread
(make according to instruction, but omit the sugar)
(Cornbread may be prepared a day before) 1 teaspoon poultry seasoning
1 teaspoon Sage
1 can chicken broth
1 can Cambells' Cream of Mushroom
1/4 cup cooking wine
Salt and Pepper according to your taste (but DON'T add too much
salt because the sausage is already salty.)

Cook sausage over medium heat until browned, break into pieces with a fork. Remove from pan and set aside. In pan drippings, add apples, onions and celery and saute til tender. Remove and place in a large bowl. Add the cooked sausage, seasonings, chicken broth, mushroom soup (without water), pepper, cooking wine, bread crumbs, cornbred crumbs and mix thoroughly. Should be at a moist consistancy.
Add this stuffing to turkey. If there is extra stuffing, place in a greased covered baking
dish for about 40 minutes.