| Show A REGAL BIRD FOR thanksgiving DINNER 4 Z 1 0 N tat A S there ever a time to compare with the moment when the thanks I 1 i giving turkey is brought to the table in all its tender juicy golden brown glory SAUSAGE STUFFING for a 12 pound tu 1 pound pork sausage meat 2 cups soft bread crumbs S tablespoons onion grated 3 tablespoons parsley minced 1 teaspoon salt 12 teaspoon pepper I 1 11 ah cups celery diced dicea or cooked drown brown the sausage meat in a skillet add to the remaining ingredients with the fat fill the body airm the lower end being careful to lo fill loosely to allow room for expansion fasten the opening with skewers trusa trus the bird and brush ath at i melted fat to prevent the arum from drying out in roasting wrap a strip of white umili dipped in melted fat around ules le ends bring brin it well rell up lin on lo 0 drum sticks its good planning to prepare the bird for the oven one or even two days in advance of use it simplifies the work on thanksgiving day itself and in addition improves improve the flavor of the turkey for seasoning from the dressing has a chance to penetrate the meat if the bird is stored in a modem air conditioned ice fee refrigerator it will keep perfectly until time for roasting properly moist clean washed circulating air in these new refrigerators prevents foods from rapidly drying out and guards against the exchange of flavors too what more could any one ask for thanksgiving dinner than a regal turkey roasted to a rich golden brown and stuffed almost to tile the point of bursting with the del delic I 1 foully seasoned dressing which Is such an bair t a t of this festive meal |
