1. Prepare Cooked Giblets and Broth. Measure 1 cup chopped cooked giblets; set the broth aside.
2. Combine bread cubes, reserved giblets, and parsley in a large bowl. Blend salt, thyme, rosemary, marjoram, and sage; add to bread mixture and toss to mix.
3. Heat butter in a skillet. Mix in onion and celery; cook about 5 minutes, stirring occasionally. Toss with the bread mixture.
4. Add 1 to 2 cups broth (depending upon how moist a stuffing is desired), mixing lightly until ingredients are thoroughly blended.
5. Rinse turkey with cold water; pat dry, inside and out, with absorbent paper. Lightly fill body and neck cavities with the stuffing. Fasten neck skin to back with a skewer. Bring wing tips onto back of bird. Push drumsticks under band of skin at tail, if present, or tie to tail with cord.
6. Place turkey, breast side up, on rack in a shallow roasting pan. Brush skin with fat. Insert meat thermometer in the thickest part of the inner thigh muscle, being sure that tip does not touch bone.
7. Roast in a 325 ํF oven about 5 hours, or until thermometer registers 180 ํ to 185 ํF. If desired, baste or brush bird occasionally with pan drippings. Place turkey on a heated platter; for easier carving, allow turkey to stand about 30 minutes.
8. Meanwhile, leaving brown residue in roasting pan, pour remaining drippings and fat into a bowl. Allow fat to rise to surface; skim off fat and measure 3 tablespoons into roasting pan. Blend flour, salt, and pepper with fat. Cook and stir until bubbly. Continue to stir while slowly adding 2 cups reserved liquid (broth and drippings). Cook, stirring constantly, until gravy thickens; scrape pan to blend in brown residue. Cook 1 to 2 minutes. If desired, mix in finely chopped cooked giblets the last few minutes of cooking.

Cooked GibletS and Broth:
Put turkey neck and giblets (except liver) into a saucepan with 1 large onion, sliced, parsley, celery with leaves, 1 medium bay leaf, 2 teaspoons salt, and 1 quart water. Cover, bring to boiling, reduce heat, and simmer until giblets are tender (about 2 hours); add the liver the last 15 minutes of cooking. Strain through a colander or sieve; reserve broth for stuffing. Chop giblets; set aside for stuffing and gravy.

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1. Heat 3 tablespoons butter in a large skillet. Mix in celery and onion and cook about 5 minutes. Combine vegetables with 1³/₄ cups chicken broth, 4¹/₂ cups bread crumbs, ¹/₄ cup parsley, salt, ¹/₄ teaspoon pepper, and 1 egg. Mix lightly with a fork. Spoon the mixture over bottom of a shallow 2-quart baking dish; set aside.
2. Mix flour and ¹/₄ cup cool broth in a saucepan until smooth; heat until bubbly. Add remaining broth gradually, stirring constantly. Cook and stir over medium heat until sauce comes to boiling; cook 2 minutes. Remove from heat and gradually add to eggs while beating. Blend in remaining pepper, sage, and celery salt.
3. Arrange the desired amount of turkey over dressing in baking dish. Pour the sauce over all.
4. Toss reserved bread crumbs with melted butter; spoon over top.
5. Bake at 35O ํF 30 to 40 minutes, or until egg mixture is set. Garnish generously with parsley.

Note:
Prepare frozen boneless turkey roast, following package directions.

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1. For stuffing, melt butter and mix in salt, pepper, thyme, marjoram, and rosemary.
2. Put bread cubes into a large bowl and pour in seasoned butter; lightly toss. Mix in milk, celery leaves, and onion.
3. Rub body and neck cavities of capon with salt. Fill cavities lightly with stuffing; truss bird, using skewers and cord.
4. Place, breast side up, on rack in a shallow roasting pan. Brush skin with melted fat and cover with a fat-moistened cheesecloth.
5. Roast in a 325 ํF oven 2¹/₂ hours, or until a meat thermometer inserted in center of inside thigh muscle registers 180 ํ to 185 ํF.  For easier carving, allow capon to stand about 20 minutes after removing from oven. Serve on a heated platter.

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1. Heat oil in a large skillet. Add chicken and brown on all sides.
2. Meanwhile, combine tomato sauce, 1 cup chicken broth, soup mix, onion, and garlic in a saucepan. Heat thoroughly, stirring constantly.
3. Pour sauce over chicken in skillet. Simmer, covered, 20 minutes.
4. Put peanut butter into a bowl and blend in cream and remaining chicken broth; stir into skillet along with chili powder and sherry. Heat thoroughly. Serve with hot fluffy rice.

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1. Rinse chicken livers and drain on absorbent paper. Mix flour, salt, and pepper; coat chicken livers evenly.
2. Heat butter in a large skillet, add chicken livers, and cook 10 minutes, or until livers are lightly browned and tender. Mix in orange sections; heat.
3. Meanwhile, heat mushrooms in their broth in a small skillet.
4. Arrange cooked chicken livers and heated orange sections on a hot platter. Top with mushrooms and sprinkle with parsley. Serve immediately.

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1. Mix flour, seasoned salt, and paprika. Coat chicken pieces.
2. Heat oil, butter, and garlic in a large heavy skillet. Add chicken pieces and brown well on all sides.
3. Mix broth, vinegar, brown sugar, rosemary, and reserved syrups. Pour into skillet; cover and cook slowly 25 minutes, or until chicken is tender.
4. Remove chicken pieces to a serving dish and keep warm; skim any excess fat from liquid in skillet. Blend water with cornstarch and stir into liquid in skillet. Add raisins, bring to boiling, stirring constantly, and cook about 5 minutes, or until mixture is thickened and smooth. Mix in orange sections and cherries; heat thoroughly.
5. Pour sauce over chicken and serve with hot fluffy rice.

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1. Remove skin from chicken. Mix flour, ¹/₂ teaspoon salt, and pinch white pepper. Coat chicken pieces.
2. Melt lard in a large heavy skillet; add chicken and brown on all sides. Remove pieces from skillet and keep hot.
3. Cook onions, peppers, and garlic in the same skillet, stirring occasionally until onion is lightly browned. Blend 1¹/₂ teaspoons salt, ¹/₂ teaspoon white pepper, curry powder, and thyme. Mix into skillet along with parsley and tomatoes.
4. Arrange chicken in a shallow roasting pan and pour tomato mixture over it. (If it does not cover chicken, add a small amount of water to the skillet in which mixture was cooked and pour liquid over chicken.) Place a cover on pan or cover tightly with aluminum foil.
5. Cook in a 350 ํF oven about 45 minutes, or until chicken is tender.
6. Arrange chicken in center of a large heated platter and pile the hot rice around it. Stir currants into sauce remaining in the pan and pour over the rice. Scatter almonds over top. Garnish with parsley.

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1. Heat ¹/₂ cup chicken broth in a saucepan. Add frozen vegetables and celery; cook, covered, until crisp-tender. Remove vegetables and set aside; reserve any cooking liquid in saucepan.
2. Mix cornstarch, monosodium glutamate, sugar, seasoned salt, and pepper; blend with ¹/₄ cup of the chicken broth. Add remaining broth, Worcestershire sauce, garlic, and onion to the saucepan. Add cornstarch mixture; bring to boiling, stirring constantly. Cook and stir 2 to 3 minutes.
3. Mix in olives, chicken, and reserved vegetables; heat thoroughly, stirring occasionally.
4. Serve over chow mein noodles and top generously with peanuts. Accompany with a cruet of soy sauce.

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1. Place chicken pieces along with salt and bay leaf in a Dutch oven or saucepot. Add enough water to just cover chicken. Bring to boiling; simmer, covered, 25 minutes until chicken is almost tender.
2. Add carrots and onions to cooking liquid; cook, covered, 10 minutes. Add squashes and green beans to cooking liquid; cook, covered, 10 minutes, or until chicken and vegetables are tender. Remove chicken and vegetables to a warm serving dish and add olives; keep hot.
3. Blend cornstarch and 2 tablespoons water; stir into boiling cooking liquid. Boil 2 to 3 minutes. Pour gravy over chicken.

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1. Heat butter in a large skillet. Add chicken pieces and brown on all sides. Remove chicken from skillet.
2. Add onion, celery, celery leaves, and garlic to fat in skillet. Cook until vegetables are tender. Sprinkle with flour and mix well. Add chicken broth, sugar, salt, pepper, basil, bay leaves, and parsley; bring to boiling, stirring constantly. Return chicken to skillet and spoon sauce over it; cover.
3. Cook in a 350 ํF oven 40 minutes.
4. Shortly before cooking time is completed, prepare Basil Dumplings.
5. Remove skillet from oven and turn control to 425 ํF. Stir peas into skillet mixture and bring to boiling. Drop dumpling dough onto stew.
6. Return to oven and cook, uncovered, 10 minutes; cover and cook 10 minutes, or until chicken is tender and dumplings are done.

Basil Dumplings:

• Combine 2 cups all-purpose biscuit mix and 1 teaspoon basil leaves in a bowl.
• Add ²/₃ cup milk and stir with a fork until a dough is formed.
• Proceed as directed in recipe.

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