---------- Recipe via Meal-Master (tm) v8.02
  Categories: Harned 1994, Italian, Main dish, Pork, Poultry
       Yield: 1 batch
       1    Turkey (10 to 12 lb.)
       3 c  ;Water
       8 c  Soft breadcrumbs or
            -unseasoned croutons
     1/4 c  Parmesan cheese; grated
       2 tb Poultry seasoning
       1 ts Dried whole oregano
       1 ts Freshly ground pepper
     1/3 lb Italian sausage
       4 c  Onion; chopped
       2 c  Cooking apples
            -- peeled and chopped
     2/3 c  Canned chestnuts; chopped
     1/3 c  Pine nuts
       2    Eggs; beaten
       1 ts Dried whole rosemary
            -- crushed
   1 1/2 c  Chablis or other dry white
   Remove giblets and neck from turkey; rinse and place
   in a small saucepan with 3 cups water.  Bring to a
   boil; cover, reduce heat and simmer 30 minutes.
   Remove giblets and neck from broth, reserving broth.
   Set aside and let cool.
   Combine breadcrumbs and next 4 ingredients in a large
   bowl, stirring well. Set aside.
   Remove sausage from casing.  Cook sausage in a large
   skillet over high heat until sausage browns, stirring
   to crumble meat.  Remove meat with a slotted spoon,
   reserving pan drippings in skillet.  Add sausage to
   breadcrumb mixture; stir well.  Add onion to pan
   drippings in skillet; cook over medium heat until
   golden.  Remove with a slotted spoon and stir into
   breadcrumb mixture.  Combine apples, chestnuts and
   pine nuts.  Add to breadcrumb mixture, stirring well.
   Remove meat from reserved turkey neck; coarsely chop
   meat and giblets.  Stir meat and giblets into
   breadcrumb mixture.  Combine eggs and 1 cup reserved
   broth; stir well.  Pour over breadcrumb mixture and
   stir well.
   Rinse turkey with cold water; pat dry.  Stuff dressing
   into body cavities of turkey.  If excess skin around
   tail has been cut away, tuck legs under flap of skin
   around tail.  If skin is intact, close cavity with
   skewers and truss.  Tie ends of legs to tail with
   cord. Lift wingtips up and over back; tuck under bird.
   Spoon remaining dressing into a greased 11 x 7 x 2
   baking dish.  Cover and chill.
   Place turkey in a shallow roasting pan, breast side
   up; rub bird with crushed rosemary.  Pour wine into
   roasting pan around bird.  Insert meat thermometer in
   meaty part of turkey thigh, making sure thermometer
   does not touch bone.  Bake at 325 F. until meat
   thermometer reaches 185 F.  If turkey starts to brown
   too much, cover loosely with aluminum foil.
   When turkey is two-thirds done, cut the cord or band
   of skin holding drumstick ends to tail; this will
   ensure that the thighs are cooked internally.  Turkey
   is done when drumsticks are easily moved up and down.
   Let stand 15 minutes before carving.
   Bake remaining dressing at 350 F. for 30 to 40 minutes.
   Yield:  18 to 20 servings.
   Recipe from Paola Stearns in _The Spence Collection_
   by The Spence School/New York, NY.  In _America’s Best
   Recipes: A 1989 Hometown Collection_.  Birmingham, AL:
   Oxmoor House, Inc., 1989.  Pp. 256-257. ISBN
   0-8487-0765-6.  Electronic format by Cathy Harned.