Mr. Tom’s Wild Ride

Mom’s Turkey; Pollen Path’s Stuffing

Pollen Path’s Stuffing

8 - 10 cups stale bread, lightly toasted
1/2 to 1 lb. butter (to taste)
1 onion, chopped
6 stalks celery, chopped
1 lb. mushrooms, chopped
1 - 2 tsp. each thyme and sage
Salt and pepper, to taste
1/2 parsley, chopped
1 cup pecans or walnuts, chopped
1 cup dried apricots or cranberries, chopped
1 cup chicken stock

Cut bread into half-inch cubes. Melt 2 to 4 sticks of butter in large pan and saute onion, celery, and mushrooms. Add spices, salt, pepper, parsley, nuts, and fruit. Add bread cubes. Gradually add butter and chicken stock to moisten the mixture. Adjust seasonings to taste. Bake extra stuffing at 350 degrees for 45 minutes or until crispy on top.

Mom’s Turkey

1 10-pound turkey
1/2 to 1 lb. salted butter
Needle and poultry thread

Preheat oven to 350 degrees. Place rack in the lowest position. Rinse turkey in cold water and loosely pack stuffing into body cavity and neck. Sew openings closed. Mom’s tip: Massage turkey with room-temperature butter, rubbing into the skin. Truss bird, place on rack in roasting pan, and cover loosely with aluminum foil. (Mom says this makes for the best color and crispiest skin). Remove the foil after the first hour, basting the turkey every 20 minutes with melted butter and pan drippings. Cook for 15 to 20 minutes per pound or until a meat thermometer reads at least 175 degrees and juices run clear when the thigh is pierced. Allow turkey to cool 30 minutes before carving.