Baking A Turkey

If you are looking for a new way to make the turkey and stuffing, here is a recipe for you. This recipe was formerly a farce that combines corn bread, apricots and pecans. Probably none of your relatives and friends was quite a farce like this. Try. Impress your friends and family.

This recipe for turkey and stuffing is November 1, 1975 issue of "The workbasket" Magazine.

1 cup butter or margarine
1 1 / 2 cups chopped onion
2 cups chopped celery
Salt and pepper
1 can (30 oz) apricot halves
1 can (6 ounces) pecans, toasted
water (about 1 / 3 cup)
1 recipe cornbread cooked, crumbled
12-14 lb. turkey
melted butter or margarine
1 / 4 cup turkey juice
1 / 4 cup flour
1 1 / 2 cups chicken broth
crunchy parsley

The day before serving, or the day, melt the butter or margarine in a large skillet, add onion and celery and saute until celery is tender and onion is golden. teaspoon pepper Stir in 1 1 / 2 c. teaspoon salt and 1 / 4. (Refrigerator, if one day in advance.) Dice apricots drained (save 1 / 2 cup syrup for sauce) and chopped pecans and place in a large bowl with onion mixture and corn bread . Stir gently until blended. Gradually add water until the stuffing is moist.

Lightly pack stuffing into neck and body excavation site in Turkey, opening set with heavy wire or pins poultry. (Bake the stuffing in a pan used all that has been greased. Bake covered.) Brush turkey with melted butter. Bake at 325 degrees for 4-4 1 / 2 or until done. (Meat thermometer inserted in thickest part of Turkey should read 185 degrees) Cook the turkey occasionally with pan juices as it cooks. All turkeys to cool 20 minutes before slicing.

You can make the sauce below to serve with turkey. Cup Decant all but one quarter of the fat from the roasting pan. Stir in flour. Gradually add 1 / 2 cup apricot syrup and reserved chicken broth. Bring mixture to a boil, stirring constantly. Boil for 1 minute. Strain sauce and season to taste with salt and pepper. Place the turkey on a platter, surround with parsley leaves. Garnish with dried apricots, if desired.

Note: I like to sprinkle a little poultry seasoning on my turkey before brushing with butter.

Enjoy!