Sea Salt
1 cup butter
1 cup chopped celery
2 cups chopped onions
2 pkg (7 1/2 oz size) seasoned stuffing mix
1 cup broth
(your choice, chicken or beef)
1 teaspoon sea salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
Olive oil
Rinse and drain turkey. Salt neck and body cavities lightly. In
a large saucepan, melt butter. Lightly saute celery and onions.
Stir in stuffing mix, broth, the 1 teaspoon salt, poultry
seasoning, and pepper. Stuff turkey. Rub skin with oil. Roast
at 325 F in an electric oven until meat thermometer registers
180 F, about 3 1/2 to 4 hours. Bake extra stuffing in a covered
casserole for 30 to 45 minutes or until heated. Makes 8 to 12
servings.
GRAVY:
For each cup of gravy, use 2 tablespoons drippings, 2 tablespoons
flour, and 1 cup broth. Drain drippings from roasting pan, measure
and return to pan. Blend in a bit of flour, stirring and cooking just
until mixture comes to the boil. Add broth, stirring constantly,
cook until thickened. Season with salt and pepper.
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