Traditional Thanksgiving Turkey #recipe

This is our traditional way of preparing the thanksgiving bird.

Stuffing for a smallish turkey:

  • one loaf white bread
  • one pound cheap fatty pork sausage
  • four or five stalks of celery
  • one or two onions
  • salt, pepper, thyme, sage to taste
  • two eggs

Cook the sausage, crumbled up in small bits. Chop and add the onions and celery. Cook to sweat that. It should be limp but not browned. Add about 1 teaspoon dried sage and 2 teaspoons dried thyme.
It should look something like this:
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I would taste a small amount, and possibly add pepper (< 1 teaspoon) and maybe salt (there is usually plenty in the sausage). I typically use “lite” salt that has potassium chloride because I like the extra potassium in my diet.

While it’s cooking clean the bird, remembering to remove the neck and gizzards (use them to make gravy).
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Salt both the outside and inside of the bird. (The red dot is from a thermometer plug that’s common in the USA.) Find a pan which will fit it.
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Coarsely cut the bread into cubes and add to the mixture. Add the eggs to it and mix.
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I will typically deglaze the pan by putting about 1/2 cup of water in it and reducing that to about half the volume. It removes the brown, tasty residue from the pan and converts it into a brown, tasty liquid that gets added to the stuffing.

Stuff the bird. Cover in foil and bake at a moderate heat (300F, 150C) until done. I usually remove the foil about an hour before serving to let it color up.
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