Roast Turkey
| For Stuffing | |
| 1 quart fine breadcrumbs | 1/4 teaspoonful powdered thyme |
| 4 tablespoonfuls Crisco | 1/4 teaspoonful white pepper |
| 1 1/2 teaspoonfuls salt | 1 egg |
| 2 tablespoonfuls chopped onion | 1 cupful country sausage |
| 1 lemon | A little warm water |
| 1 tablespoonful chopped parsley | 1 turkey |
| Salt pork | |
Mix sausage with breadcrumbs, add egg well beaten, Crisco, seasonings, grated rind and strained juice of lemon, and moisten with a little hot water. Be careful not to make stuffing too moist. See that turkey is well plucked, singed and wiped; fold over pinions, and pass skewer through them, thick part of legs and body, catching leg and pining it on other side; now secure bottom part of leg, which should have feet cut off half way to first joint, fill breast of bird with stuffing and skewer down skin. Place 2 strips salt pork in bottom of roasting pan, lay in turkey and place several strips salt pork over breast and sprinkle lightly with flour. Roast in hot oven, allowing fifteen minutes to the pound. Baste occasionally with melted Crisco. Serve hot decorated with cooked onions, celery tips, cranberries, and parsley.