This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"
Recipe information
Yield
12 Servings
Ingredients
Preparation
Step 1
Brown sausage in skillet until crumbly; reserve drippings. Combine sausage, breadcrumbs, cornbread, salt, pepper, and sage in large bowl.
Step 2
Sauté celery and onion in sausage drippings over medium heat until tender. Toss into dressing. If necessary, add a little water until cornbread and breadcrumbs are hydrated but not soggy.
Step 3
Rinse turkey and pat dry. (Reserve neck and giblets for broth to flavor dressing, or make giblet gravy.) Stuff half of dressing loosely into neck cavity, then skewer neck skin to back. Stuff body cavity loosely with remaining stuffing (you can bake any leftover stuffing in covered casserole 1 hour, basting occasionally with turkey drippings, if desired).
Step 4
Fasten down legs either by tying or tucking under skin band. Twist wings akimbo under turkey.
Step 5
Place turkey, breast side up, on rack in shallow roasting pan. Brush with butter, if desired. Roast at 325° for 3½–4 hours or until an instant-read thermometer inserted into the thickest part of breast near neck registers 150°. A “tent” of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey. Remove foil during last half hour of cooking for final browning. Transfer turkey to a platter and let rest 1 hour.
If you really want to go all out...
Step 6
How to make the Della Robbia Fruit Wreath: Use a large piece of styrofoam cut into 16" circle; spray lightly with gold aerosol paint (available in hardware stores). Arrange the following on styrofoam circle: 4 jars (15½ oz. each) preserved stuffed oranges, drained; 1 jar (12½ oz.) preserved kumquats, drained; 2 bunches green grapes; 1 bunch red or black grapes; 2 cups red maraschino cherries with stems; and ½ cup whole shelled Brazil nuts. Brush fruits and nuts with hot Maraschino Cherry Glaze as follows: Combine ½ cup light corn syrup, 2 Tbsp. maraschino cherry syrup, 2 Tbsp. cherry liqueur, and ⅛ tsp. allspice. Cook over low heat, stirring occasionally, until mixture spins a thread (234°). Using English ivy, philodendron, or holly (all with very small leaves), spray lightly with gold paint and arrange around fruit to cover styrofoam completely.
