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Print this Recipe    Wild Turkey

Stuffed Wild Turkey

1 turkey, about 12 lbs, save giblets
6 thick bacon slices
1/2 lb butter (2 sticks)
2 onions, chopped
1 cup celery, chopped fine
1/2 cup parsley, minced
1/2 cup green onions, minced
6 cup cornbread, crumbled
4 cup bread crumbs, dry
1 1/2 tsp poultry seasoning
1/2 cup white wine
1 can chicken broth
salt
pepper

Rinse and dry turkey inside and out. Sprinkle cavity and skin with
salt and pepper. Cover breast with slices of bacon. Set aside.
Make dressing.

Boil giblets until tender, then chop very fine. melt butter and
saute onions and celery until translucent. Add the chopped giblets,
parsley and green onions. Cook for a few minutes, then add this
to the cornbread and bread crumbs. Mix well and add seasonings.
Add wine and enough broth to make a moist dressing. Add salt and
pepper to taste.

Fill neck and cavity with stuffing and close both with skewers.
Tie legs together and fold back wings. Place turkey on rack in
roasting pan and roast in oven at 350 degrees for 20 minutes per
pound, or until done. Baste frequently with drippings to keep bird
moist.

Transfer to heated platter and keep warm. Skim fat from pan
drippings and make gravy by thickening drippings with flour.

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