Roast Turkey with Bacon and Chestnut Stuffing

5 Slices bacon, chopped
1/4 cup Butter
3 Onions, chopped
3 Stalks celery, chopped
1/4 cup Chopped fresh sage
1 Sweet red pepper, chopped 1
1 tsp Pepper
1/2 tsp Salt
12 cups Cubed day-old Italian or French bread
1 Can chestnuts, drained
1/4 cup Chopped fresh parsley
1-1/4 cups Chicken stock

In large skillet, cook bacon over medium heat for 5 minutes or until cooked but not crisp. Add butter, onions, celery and sage; cook, stirring occasionally, for 30 minutes or until softened. Add red pepper, pepper and salt; cook for 5 minutes.

In large bowl, toss vegetable mixture with bread. Add chestnuts and parsley; drizzle with stock and toss to combine. Let cool.

Loosely stuff into cavity of turkey. Makes 12 cups, enough stuffing for 15-lb turkey.

Golden Roast Turkey

Count on 1 lb uncooked per person. A 15 lb turkey will serve 12 people.

Remove giblets and neck; reserve for stock or gravy. Rinse turkey under cold water; pat dry inside and out. Loosely stuff neck opening with stuffing, if desired; fold skin over stuffing and skewer to back. Lift wings and twist under back. Stuff body cavity if desired. Tuck legs under band of skin or tie together with kitchen string.

Place turkey on rack in roasting pan. Brush with about 2 tbsp butter, melted; sprinkle with salt and pepper. Tent with foil, tucking in sides but leaving ends open. Roast in 325�F oven for 3-1/2 hours, basting every 30 minutes. Uncover and roast for about 1 hour longer or until meat thermometer inserted in the thickest part of the thigh reaches 180�F.

Transfer to cutting board; tent with foil and let stand for 30 minutes. With carving knife and fork, cut skin between leg and body; press thigh down, then cut through joint. Cut through joint in leg; slice off dark meat from drumstick. Repeat with other leg. Repeat as for leg to cut off wings. Starting at breastbone, carve meat thinly in long sweeping motions.

Wild Mushroom Gravy

In bowl, pour 1-1/2 cups boiling water over 1 pkg dried porcini mushrooms; let soak for 15 minutes. Drain in paper towel-lined sieve, reserving liquid. Chop finely. Set aside.

Pour pan drippings into large measuring cup; skim off fat, reserving 1/4 cup fat. Add mushroom liquid, 1 can chicken stock and enough water to pan drippings to make 4 cups.

Pour reserved fat back into roasting pan. Stir in 1/3 cup all-purpose flour, 1/2 tsp dried sage, 1/4 tsp each salt and pepper, then reserve mushrooms; cook over medium heat, stirring for 1 minute. Gradually whisk in stock mixture, bring to boil, stirring to scrape up brown bits from bottom of pan. Reduce heat and simmer, stirring often, for 2 minutes or until thickened. Makes about 4 cups.

Makes 16 servings