Directions: |
Directions:Rinse turkey inside and out and pat dry, after removing neck, gizzard, liver and heart.
Place innards in pan of water, enough to cover. Add salt and pepper, and 1/2 dill cut into small pieces, and 1 clove of garlic minced.
Cook on simmer for about 3 hours.
Cut dried bread, or break into small pieces.
Add celery, onions, shallots, eggs. (The more eggs, the lighter the dressing)
Start mixing adding 1/2 of the melted margarine and just enough milk to make a moist dressing mixture.
After thoroughly blending, stuff cavity and neck cavity. Truss or sew up cavity. This enables the dressing to expand and makes for a lighter dressing.
After stuffing, set bird with breast upwards. Pour over remaining margarine, salt and pepper, and crush remaining garlic over the exterior. Add enough water or wine to cover the bottom of pan to a depth of 1/2 inch. Usually 2-3 cupful's.
Roast bird covered at 325 degrees for about 3 hours, basting frequently.
When innards are cooked, cool and mince remaining meat. Then return minced meat to water in which it was cooked.
When turkey is cooked, remove from roasting pan and set to the side.
Using the bottom of the roasting and remaining juices, add minced innards and liquid they were cooked in.
Take the cornstarch in a measuring cup, add slowly cold water and mix when cold water to equal 1 cup. Mix thoroughly, the add to the liquids in roasting pan and heat on high on top of stove.
After about 10 minutes, the mixture should thicken and become clear. You may have to add more water to achieve desired thickness.
Remove dressing from cavities and start slicing turkey.
Enjoy!
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