Ingredients:

1 turkey

Some softened butter

Salt and pepper to taste

Some melted butter for basting

For Stuffing:

1 quart fine bread crumbs

4 tablespoons melted butter or olive oil

1 teaspoon salt

1/2 teaspoons garlic salt

2 tablespoons chopped onion

1 small lemon

1 tablespoon chopped parsley

1/4 teaspoon powdered thyme

1/4 teaspoon freshly ground black or white pepper

1 large egg

1 cup country sausage or some other fresh pork sausage, crumbled and case removed

A little hot water

Salt pork

To Serve:

Cut turkey and stuffing and arrange on serving platters. Serve hot decorated with cooked vegetables (cooked onions, celery tips, cranberries, or some other cooked vegetables you like) and parsley.

Directions:

Make sure that turkey is well plucked, and wiped with paper towel.

Preheat oven to 325° or 350º F (165° or 180º C); depending on size of bird.

Rub the turkey skin with the softened butter, and season with salt and pepper. Set aside.

For Stuffing: Mix sausage with bread crumbs, add egg well beaten, melted butter, seasonings, grated rind and strained juice of lemon, and moisten with a little hot water. Be careful not to make stuffing too moist.

Fill turkey cavity loosely with stuffing and skewer down skin.

Place 2 strips salt pork in bottom of roasting pan, lay in stuffed turkey (breast up) and place several strips salt pork over breasts.

Roast in preheated oven, allowing 20 to 25 minutes to the pound. Baste occasionally with melted butter.

When turkey is done, let it stand in a warm place, uncovered, for 15 to 20 minutes, then carve.