Roast Turkey and Sausage Stuffing
1 medium sized turkey (8-10 lbs) 1/2 lb. ground sausage 1/4 teaspoon pepper milk to moisten Flour 4 cups bread crumbs 1 teaspoon salt 4 tablespoons minced onion 2 tablespoons ground sage butter
After turkey has been washed and cleaned (make sure you take the paper wrapped neck, gizzards and other stuff out first), dust inside and out with salt and pepper.
Mix bread crumbs, sausage, onion and sage together using just enough milk to moisten. Stuff the cavity (thats where the innerds were took out) of the turkey (its also good to put some of the stuffin right up under the skin too) and truss (that means to tie it up).
Rub the outside all over with equal parts of butter and flour. Put it in the pan breast side down (the legs should be stickin up in the air a bit) and put it in a hot oven, 450* (F). When the turkey starts brownin, cut the heat down to 375* (F) and roast, bastin now and again with hot water that has a little butter melted in it. Bake until tender, allowin about 3 hours for a bird weighin twixt 8 and 10 pounds. Turn the bird on its back when halfway done (the legs should be pointin down into the pan now). Cover with oiled paper (nowadays use the silver paper they call aluminum foil) ifn' the bird is gettin too browned.
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