12 to 14-lb. turkey
1/2 t. salt
1/2 t. pepper
1 bunch fresh sage leaves
1/2 c. butter, melted

Remove giblets and neck from turkey; set aside. Rinse turkey under running water; drain well and pat dry with paper towels. Sprinkle inside and out with salt and pepper. Gently loosen skin; arrange as many sage leaves as desired under the skin. Pat skin back into place. Loosely stuff neck and body with stuffing, if desired. Close both openings with skewers. Tie legs together; tuck wings under body. Place turkey, breast-side up on a rack in a shallow roasting pan. Brush all over with melted butter. Roast 15 minutes at 425 degrees; reduce temperature to 325 degrees. Roast 4 to 4-1/2 hours or longer, continuing to baste with drippings, until breast skin is crisp and golden and juices run clear when thigh is pricked with fork. If turkey is browning too quickly, it may be covered loosely with foil. Meat thermometer should register 180 degrees. Serves 12 to 14.

“Sometimes my grandmother would replace some of the almonds with sweetened dried cranberries for a festive touch. This dressing is scrumptious with roast turkey, chicken and pork.”

1-1/2 c. onion, chopped
2 c. celery, sliced
1/2 c. butter
1-3/4 c. water
3 cubes chicken bouillon
12 c. dried bread cubes
3 c. tart apples, cored, peeled and coarsely chopped
Optional: 1 c. toasted slivered almonds
2 t. poultry seasoning
1 t. dried parsley
1/4 t. dried sage

In a skillet over medium heat, cook onion and celery in butter until tender. Add water and bouillon; cook until boiling and bouillon dissolves. Combine remaining ingredients in a large bowl; add onion mixture and mix well. Place in a greased 4-quart casserole dish. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through. Makes about 2-1/2 quarts or 8 to 10 servings.