1 quart fine breadcrumbs
4 tablespoonfuls Crisco
11/2 teaspoonfuls salt
2 tablespoonfuls chopped onion
1 lemon
1 tablespoonful chopped parsley
1/4 teaspoonful powdered thyme
1/4 teaspoonful white pepper
1 egg
1 cupful country sausage
A little warm water
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.