Show 4 quarts small bread cubes firmly packed 1 teaspoon salt For Easter Eating Housewives these days are talking turkey in terms of taste and thrift in their menus s f t by Bonnie Lake VhNSIDERING the subject from the artistic side a at Eastertime turkey is exactly as handsome a bird are’ wrangling when the tulips shoot up and birds over nesting sites in the trees as during glistening holiday snows We mean handsome on a platter delicately browned and garnished with orange cups or ringed with parsley And if you want to be absolutely cor rect turkey is now just as much an Easter tradition as a Thanksgiving symbol THERE ARE so many ways you can cook turto fit key too So many ways you can buy it whole half turkey turkey the size of your family it fricassee quarter cut roasts You can barbecue whole roast or it broil it it it fry stuffed with grandma’s precious old recipe i And then the grand finale— a lot of wonderful "leftovers” Some families think that’s the best of the when the last of the meat is cut off the turk made bones and tucked into creamy casseroles or timbales or mousse into tasty pies and salatjs ' a BIG turkey If you belong to this group buy for Easter Stuff it with your favorite dressing Lightness is important The stuffing should be spooned into the cavity— not packed Extra dressing can be baked in a separate pan basting it with the pan drippings or broth from the giblets Here’s our favorite recipe: Sausage ‘Bread Stuffing 1 cup minced onion ' Vi ’ until browned— breaking it into small pieces with a fork as it cooks Add onion and celery and continue cooking until onion is transparent Blend seasonings and chopped apples with bread cubes Add to the sausage mixture Pour the broth gradually over surface stirring lightly Add more seasoning if desired Makes enough dressing for 14 to bird' Note: Turkey should not be stuffed until just ready to put in oven to roast d CORRECT ROASTING for turkey is slow cook-ln-g by dry heat on a rack in an open pan It requires no water no pan cover and no searing Always complete roasting in one continuous cooking period 1 Have bird completely clean inside and out 2 Turn on oven at 325 degrees to preheat- 3 Rub cavity of bird lightly with salt 4 Fill wishbone area (neck) with stuffing 5 Fasten neck skin to back with skewer 6 Stuff cavity well but lightly 7 Push drumsticks under band of skin at tail or tie to tail 8 Brush skin lightly with fat 9 Place on rack in roasting pan and put in pre heated slow oven 10 If desired baste or brush occasionally with pan drippings — especially any dry areas When tur-- ’ done cut trussing cord or bridge key is of skin at drumsticks Roast until tender It is done when meat at thickest part of drumstick feels very - two-third- soft 1 quart diced celery teaspoon pepper 1 teaspoon poultry seasoning 1M to 2 cups broth milk or water 2 cups chopped apples 1 pound sausage Cook one pound of sausage meat slowly s l |