• Cooked Giblets and Broth
• 4  quarts ¹/₂-inch enriched bread cubes
• 1  cup snipped parsley
• 2  to 2¹/₂ teaspoons salt
• 2  teaspoons thyme
• 2  teaspoons rosemary, crushed
• 2  teaspoons marjoram
• 1  teaspoon ground sage
• 1  cup butter or margarine
• 1  cup coarsely chopped onion
• 1  cup coarsely chopped celery with leaves
• 1  turkey (14 to 15 pounds)
• Fat
• 3  tablespoons flour
• ¹/₄ teaspoon salt
• ¹/₈ teaspoon ground black pepper

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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