---------- Recipe via Meal-Master (tm) v8.02
  
       Title: KOHL'S TURKEY & DRESSING
  Categories: Improv, Kohl, Main dish, Poultry
       Yield: 20 servings
  
       1    Doubled Recipe corn bread
            - Prepare a week before and
            - break up to dry
   1 1/2    Loaves GOOD white bread
            - Begin drying w/corn bread
            - one week before.
      20 lb Turkey
   2 1/2 lg Onions, diced
            Celery hearts and leaves,
            - diced to equal same amount
            - as onions
            Chicken broth
            Butter
            Water
            Salt and pepper
            Sage
       6    Eggs
            Flour
  
   One week before: Bake a 9 x 13 pan of corn bread.
   Cool. Break into chunks and put in very large
   Tupperware container or large roasting pan. Add 1 &
   1/2 loaves of bread - spread slices for drying moving
   around daily, and breaking up as the slices dry out.
   Use good bread ~ the cheap stuff is NOT as good! Keep
   covered with a clean dish towel, do NOT seal with lid.
   PREPARATION AND COOKING:  Clean a a thawed turkey
   (thaw in the refrigerator about 3-4 days for a 20
   pound turkey). Place the turkey breast DOWN in a large
   roasting pan (enamel is great). Add the neck and
   giblets. Slice about 2 sticks of butter and place
   these all over the turkey. Open one can chicken broth
   and pour in the bottom of the pan. If the roaster lid
   fits, use it to cover the turkey.  If it doesn't, make
   a cover with heavy foil by tearing off two pieces of
   foil about 12 inches longer than the pan and make a
   “sealed” fold along the lengthwise edges. Put over the
   turkey like a tent - that is, leave some space in the
   center rather than having the foil touch the turkey.
   Pinch the edges of the foil tightly around all edges
   to seal juices in as turkey bakes. Bake in a 325
   degree oven until about 1 hour BEFORE the turkey is
   completely done!  You'll have to check a 20 lb turkey
   in about 2 1/2 hours or 3 hours. If your turkey is TOO
   done, it will not be as good. Ideally, the meat should
   not be falling away from the bones. Set a timer for 2
   1/2 hours... and about 1 hour before you think the
   turkey is ready for adding the stuffing, begin
   preparing it.  Do NOT prepare too far ahead of time.
   Dice the onions and celery hearts/leaves (if you don't
   have hearts, use lots of leaves - this is one of the
   “secrets” of my stuffing). Together, the onions and
   celery should equal at least 6 cups, more or less.
   Remove the turkey carefully.  Move the turkey to
   another container (I use the roaster lid or an
   aluminum baking pan). Pour the broth through a
   strainer into the sauce pan you'll be using to make
   the gravy. Retain the rest for the stuffing. If more
   liquid is needed, use cans of chicken broth and/or 1
   stick of butter to 1 cup of water. Into a large
   container (I use the huge Tupperware bowl), put the
   dried corn bread, bread, onions & celery. Pour in any
   left-over broth. This may be hot, so wait for it to
   cool.  Mix with a large wooden spoon. Add enough
   chicken broth to cool the mixture enough that it can
   be mixed with your hands. Each hardened piece of corn
   bread and bread should be smashed with your fingers.
   When the mixture is cool enough that it won't cook the
   eggs, add the eggs. Remember to break the eggs into
   another container. This will prevent egg shells in
   your stuffing!!! (Eggs in stuffing: Another secret.)
   Add salt, lots of pepper, and lots of sage.  Mix by
   hand, adding more broth as needed for a nice thick and
   moist mixture - not too sloppy. Taste it! This is
   where YOUR judgment comes into play.  The stuffing
   should have a hint of pepper, and a definite taste of
   sage. When the stuffing looks right and tastes right,
   start putting it in the bottom of the roaster. Put in
   enough so that you have about 1/2 of stuffing in the
   pan. Now place the turkey ON TOP of the stuffing,
   breast UP. Continue adding the stuffing all around the
   turkey.  If you have enough, you can completely bury
   the turkey in stuffing! Bury the neck and giblets in
   the stuffing - push then in and cover them. (My
   favorite part of the turkey is the neck - no one in my
   family DARES to use it in gravy!)  If you want giblet
   gravy (ugh!) hold back the giblets and do your thing
   with them. Cover as before, return to the oven for
   about 2 hours, or until celery and onions are tender.
   Make gravy by adding a couple of large scoops of
   stuffing into the retained broth. Make thickening of
   flour and water (or cornstarch) to thicken your gravy
   as desired.  If you don't have enough broth, open
   another can of Chicken broth! This turkey is NOT
   “pretty as a picture” but I guarantee it’s the most
   delicious way in the world to prepare turkey and
   stuffing (or chicken and stuffing).  Clem’s
   grandmother raised fourteen children and this was the
   only way to prepare enough “dressing” for the entire
   family. Of course, she cooked her meals in a wood cook
   stove.  This method of preparation was handed down to
   Clem’s mother who then taught it to me....Joyce Kohl
   
   Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
   A Collection of Recipes from the Kitchen of Joyce &
   Clem Kohl
  
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