he kitchen is the life source of a home.  Warm & cheery, with oven aglow.  Fresh veggies, cheeses, herbs & spices within reach.  It provides the savor & refreshment to the rest of a home.  Who would pass it up before heading off to a busy day or turning in at night:  Aromas of coffee brewing, muffins toasting, pies bubbling in the oven, stuffed turkey roasting, soups simmering, the crackle of fresh bacon on the griddle, the steamy excitement of a stir fry, the wild dance of popping corn.  This is my place.  It features the foods I loved as a child, handed down for generations, a few of my own creations, & many donated by my friends from around the world.  (The green/orange bordered buttons are links to bread, wine, coffee, dessert.  The flag link is related to state, country of origin, contributor. :+)

                                STUFFED TURKEY
One turkey, cleaned and plucked.  Being a city gal, I buy at the market fresh,       
wrapped in plastic.  Wash well with cold water.  Boil the neck with organ meats separately.  The broth & giblets can be reserved & added to either the gravy or stuffing.  The neck can also be used to add flavor & juices to

additional stuffing by wrapping them together in aluminum foil & placing in the turkey roaster. Simple bread stuffing:  For a 14 lb. turkey, sauté 1-1/2 cups each of chopped celery & onion in one stick of butter, stirring frequently until onions are translucent.  Add a pound of dry bread cubes, 1 cup freshly chopped parsley. 1/2  tsp. each of sage, rosemary and thyme.  Toss to mix well.  Add hot water to moisten.  Stuff into turkey cavities:  End that goes over the fence last, then neck.  fastening w/skewers, or needle & thread.  Roast until golden at 325-350 degrees F. depending on size, 20-30 min./pound.  The larger the turkey, the lower the temperature.  Baste often until done & the leg is easily rotated on joint.     Remove to platter, we make the gravy next.  : )