Merry turkey season

My secret Turkey recipe revealed I have been perfecting this recipe for 14 years. Enjoy! Stuffing

• 2 tbsp Vegetable oil
• 3 cups of chopped Celery
• 2 cups of chopped onions
• 1/2 lbs Ground beef
• 1/2 lbs chicken livers
• 1/2 lbs italian susages
• 2 Granny smith apples cubed
• 1/4 cup of dried cranberries
• 1/4 cup of raisins
• 1 tbsp of sea salt
• 1 tsp thyme
• 1 tsp sage
• 1 cup of chicken stock
• 1 cup of dry white wine
• 6 cups of bread crumbs

1. Saute onions and celery and set aside
2. Brown meats and set aside
3. Add everything together, crumbs last and toss.

Turkey (18 to 20 pounds)

1. Preheat oven at 325 degrees
2. Rinse bird and pat dry
3. stuff the neck area with alot of stuffing
4. stuff the cavity with the rest of the stuffing and sow it shut.
5. Put a bed of vegetables at the bottom of the pan with the neck and gizzards
6. insert garlic cloves under the skin
7. Cover turkey with 3/4 lbs of butter mixed with 3/4 can of dry mustard
8. Cover the turkey with many layers of cheese cloth.
9. Baste the turkey every 30 minutes
10. When your turkey is cooked, remove cheese cloth and pour 1/4 cup of dry white wine over the bird, and roast it for 15-20 minutes until the skin is crispy.

Sauce Make a roux with 1/4 cup of flour and 1/4 cup of butter. When your roux is dark, slowly incorporate the juices from the turkey and a little table cream and thicken it. Cranberry sauce

• 1 granny smith apple
• 1 pack of fresh cranberries
• 1/2 cup of chopped pacans
• zest of 3 oranges and 1 lemon
• 1 cup of fresh orange juice
• 3/4 cups of sugar

Mix all together and simmer until cranberries pop. Then refrigerate.