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Rinse thawed turkey quickly in cool water and pat dry (first remove giblets). Rub inside with salt. The cavity may be loosely filled with dressing or the dressing cooked in a separate pan. Fold neck skin under back and fasten with a skewer. Tie drumsticks to tail. Twist wings onto back, if desired.
Stuffing:
1/2 c. butter
1/2 c. diced celery
1/3 c. chopped onion
1 can (4 oz.) mushroom stems and pieces, drained
IV2 T. flaked parsley
1 tsp. sage
Pepper to taste
1 pkg. (8 oz.) cornbread stuffing mix
1 can cream of chicken soup/1 can water
In large skillet in 1/2 c. butter, saute celery, onion and mushrooms 5 minutes or until celery and onion are crisp-tender and mushrooms lightly browned. Stir in parsley, sage and pepper. In large bowl combine with stuffing mix, soup and water. Toss until well blended. Bake for 30 minutes at 450 degrees F. or stuff turkey and bake.
It is important for one to remember that fowl is high in protein and all protein is heat-sensitive. Overcooked fowl may seem tough and dry. Allow standing time for all fowl after roasting for juices to be absorbed before carving.
Have a Happy Thanksgiving and remember to take tune to reflect on why *we celebrate this special holi-' day and pause to give thanks to God for our many blessings, both individually and as a country.
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