This recipe is one of the things my mother in law Suki cooked for Thanksgiving.

Start oven at 400 degrees – you will reduce the temp to 350 after two hours

Wash the turkey, take out the gizzard, heart, liver, etc. Place the gizzards and heart with 1 onion, 2 celery stalks, garlic, salt and pepper in a pan filled with water and simmer for 2 hours.

For the Stuffing- chop an onion, celery, and mushrooms the night before and put in a bag in the refrigerator. (or chop fresh if you don’t have time the day before) Cut 1/2 loaf of bread and dry overnight. Buy a small box of turkey stuffing with seasonings.

Mix onions, celery, mushrooms, dry bread, abut one cup of dry turkey stuffing, 2 eggs and a little water (just enough that its not too dry). Add sage, turkey spices from turkey stuffing, garlic powder, pepper, celery salt to taste. Stuff in turkey.

Bake at 400 degrees for 2 hours then reduce temperature for duration of time

Gravy- 2 cans of cream of mushroom soup, take broth from stove (the one you cooked with the gizzrds, etc) mix in some ‘thickening’, salt, pepper to taste. Pour drippings from turkey pan after turkey is done.