———————————-STUFFING———————————- 2 pk Kellogg’s Stuffing Croutons

1/2 c Melted butter

2 c Broth from Giblets

1 lb Crumbled, fried brkfst saus.

1 md Onion, diced

4 lg Celery sticks, diced

1 ts Poultry seasoning

1/2 c Water

———————————–TURKEY———————————– 1 20 lb.
turkey, thawed

Preheat oven to 325?.
Thaw turkey (20 lb.
turkey will thaw in approx.
7 days in refrigerator).
Remove wrap.
Unhook turkey legs from

retainer down by tail, then remove neck from body cavity.
Remove giblet packet from neck cavity.
Put these in saucepan, cover w/ 2-3 cups water and simmer for 1 hour or more.
Rinse turkey well and drain, returning to refrigerator until needed.
After 1/2 hour of giblets cooking, dice celery and onion.
Fry sausage, crumbling, until completely done.
Add celery and onion and 1/2 cup water to fry pan and let simmer 10 minutes.

Using your roasting pan, empty 2 boxes of croutons into it.
Add sausage/celery/onion mix.
Melt 1/2 cup butter and add.
Add tsp.
of poultry seasoning.
Add 2 cups of giblet broth.
Stir well until croutons are evenly moistened.
Rinse turkey again, shake out excess water.
Stuff body cavity with stuffing LOOSELY (do not pack in or turkey will explode..
stuffing expands when cooking!) and put legs back into retainer to hold together.
Stuff neck cavity.
Fold wing tips behind bird’s back, use to hold neck skin down so stuffing won’t fall out from neck.
Rinse out roasting pan and line with foil.
Coat foil with vegetable oil.
Coat turkey, all over, with vegetable oil.
Place in roasting pan.
Add any excess stuffing that will fit on top of turkey legs at body cavity opening, laying on top.
Put in oven and roast for approx.
6 1/2 to 7 hours, depending on oven.
Roast to 180? to 185? internal temperature at thickest part of thigh without touching thermometer to bone, and same at thickest part of the breast.
Baste turkey with baster last 2 hours, about every 15 minutes.
If skin is getting too dark, tent with foil.

1 ea Goose; (9-12 lb Canadian wil

1 ea Tart apple; peeled and diced

10 ea Dried figs; cut in 1/4’s

2 1/2 c Crumbled corn bread

1 x Salt to taste

1 x Ground pepper to taste

3 tb Chopped parsley

2 ts Chopped fresh savory

1 x Gravy:

1 1/2 c Reserved goose broth

1-2 T flour Remove the neck and gizzard and place in a saucepan

with about 1 qt.
of water and let simmer lightly for several hours while partially covered.
Reduce to about 2 cups and season with salt.
Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting.
Stuff, lace, and truss the bird and roast in a 325′ oven, breast down, for 1 1/2 Hours.
Draw off fat as it

accumulates.
Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches >> to the body.
Remove when done and let rest on a heated serving platter while you prepare the gravy.
Pour off all but 2 Tbls.
of the fat and sprinkle with the flour.
Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits.
Add the broth and stir until smooth.
Season to taste with salt and pepper and serve in a boat with goose.
Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A)

1 lb Pork tenderloin

———————————–SAUCE———————————– 1 1/2 t Cornstarch

1 x Nutmeg, (dash)

1 c Apricot nectar

——————————APRICOT STUFFING——————————
1 t Bouillon, chicken, instant

-granules 2/3 c Water, hot

1/3 c Apricots, dried, snipped

2 T Celery, chopped

1 T Margarine

1/8 t Cinnamon, ground

1 x Pepper, black, (dash)

2 c Whole wheat bread cubes

Split tenderloin lenghwise, cutting to, but not through, opposite side; open out flat.
Pound tenderloin lightly with meat mallet to a 10×6 rectangle.
APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots.
Let stand 5 minutes.
Cook celery and onion in margarine until tender but not brown.
Remove from heat; stir in cinnamon and pepper.
In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten.
Spread stuffing evenly over tenderloin.
Roll up jelly-roll style, starting from short side.
Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals.
Cut meat roll into six 1-inch slices.
Place meat slices on rack of unheated broiler pan, cut side down.
Broil 4 inches from heat 12 minutes.
Turn; broil 11 to 13 minutes more or till done.
Remove toothpicks or string; transfer meat to a serving platter.
Meanwhile, for SAUCE, combine cornstarch and nutmeg.
Stir in apricot nectar.
Cook and stir till mixture is bubbly.
Cook and stir 2 minutes more.
SERVE sauce with meat slices.