One Turkey fresh or frozen, if frozen thaw turkey in the refrigerator 2 days prior to roasting

Roasting pan

3 tablespoons olive oil (flavored oils are fine)

1 orange, quartered

1 onion, quartered

Butcher’s string

2 tablespoons seasoning salt

Salt and pepper to taste

Remove gizzard bag from cavity of turkey. In a medium saucepan season and boil gizzards and contents of bag in water until tender about 2 hours. Add more water during boiling if water gets low. Set aside. Rinse inside and outside of turkey. Pat dry. Pour olive oil over entire turkey, spread evenly. Sprinkle turkey including cavity with seasoning salt, salt and pepper. Place orange and onion quarters into cavity of turkey and tie legs with butcher’s string. Tuck wings behind breast. Cover entire turkey and roasting pan with foil. See Meat Roasting Guide for cooking turkey

Cornbread Dressing

2 boxes Jiffy cornbread mix

1 cup bread crumbs

contents of gizzard bag, cooked and finely chopped

1 cup onions, finely chopped

1 cup celery, finely chopped

1 medium bell pepper, finely chopped

2 tablespoons olive oil

½ stick butter

1 ¾ cups of chicken broth

1 small can of mushroom soup

1 tablespoon sage (adjust to taste)

1 tablespoon poultry season (adjust to taste)

Cook cornbread according to directions. Once cooked, crumble and set aside. In a medium skillet, melt butter and olive oil. Sauté onion, bell pepper and celery. In a large mixing bowl add crumbled cornbread, breadcrumbs, chicken broth, mushroom soup, onions, bell pepper, celery and seasonings. Mix well and adjust seasonings if needed. Spread mixture in a medium baking pan and bake on 350 degrees for 25 to 30 minutes. Serves 8-10.