Dish: English Roast Turkey With Sausage Stuffing

The traditional Christmas bird in England has long been the goose, but in recent years turkey has been gracing more and more holiday tables. The two most popular stuffing for the turkey are made with chestnuts or sausage.

Recipe

1 turkey, about 12 pounds salt.

1 pound sausage meat.

1 and a half cups chopped celery.

1 and a haldf cups chopped onion.

2 cups chopped fresh parsley.

2 quarts soft stale bread cubes.

Pepper.

Butter.

The Cooking

Wash the turkey and wipe dry; sprinkle the cavities lightly with salt. Set Aside. Fry the sausage in a skillet until all the redness disappears. Separate with fork. Pour off the fat, reserving one-third cup of it. Put the sausage in a large bowl and, if necessary separate again with a fork. Add the celery, onion, parsley and bread cubes. Mix well and season with salt and pepper. Add the reserved sausage fat and mix again.

Spoon the stuffing into the cavities and fasten with skewers or sew. Fold the wings under the back; tie the legs. Place, breast side up, in a roasting pan and rub lightly with butter. Cover with foil. Roast in a slow oven for three hours or longer, until the turkey is cooked. Baste occasionally with the drippings. Remove the foil during the last thirty minutes of cooking. Cut and discard the string. Let rest thirty minutes before carving. Serves abouth twelve.

If there is any leftover stuffing put it in a shallow baking dish and cook in a moderate oven.