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Christmas Turkey

Turkey Stuffing
	4 hard rolls
Turkey	1 ˝ cups /375ml milk
	1 large onion, chopped
	1/3 cup 100g lard
	Turkey giblets, washed and chopped
	3 cups/400g chopped celery
	2 tart apples, peeled and chopped
	15-pitted prunes, chopped
	1/3 cup/70g chopped walnuts or pecans
	˝ teaspoon dried thyme
	Salt and Pepper
Serves 10

Wash the turkey thoroughly. Dry well, inside and out. Rub the surfaces with salt and pepper. Stuff the turkey and rub with half the butter. Place the turkey breast-side down on a wire rack in a roasting pan. Roast in a preheated 425 degrees F /220 degrees C oven for 15 minutes. Turn the turkey breast-side up and roast it for 15 minutes more. Remove from the oven and brush all surfaces with the remaining butter. Return to the oven for 3˝ to 4 hours until the juices run clear when the thigh is pierced, basting every 20 minutes.

To make the stuffing, break up the rolls and soak them in milk until soft. Press to drain well. Sauté the onion in hot lard until translucent. Add the giblets, sauté for a few minutes, then stir in the celery, apples, prunes, and nuts. Cook for 2 minutes, the stir in the drained bread, thyme, and salt and pepper to taste. Cook for a few minutes until the mixture is dry. Remove from the heat and cool slightly before stuffing the turkey. P. 106

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