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Thanksgiving Roast Turkey with Mushroom Sage Dressing

DIRECTIONS

To prepare the dressing, melt the 1/2 cup butter in a large (preferably iron) frying pan. Add 3/4 cup onion and cook over medium heat, stirring, just until limp. Add bread crumbs, celery, parsley, sage, salt, pepper, and mushrooms. Cook over medium heat and stir-fry for about 10 minutes; the bread should be lightly browned. Remove from pan, place in a bowl, and refrigerate. To leave more time for fun on Thanksgiving, it is best to make the dressing the evening before (but do NOT put it into the turkey at this time!). If you like a moister dressing, just before stuffing the turkey add 1 cup stock or white wine and gently mix with bread mixture.
To prepare stock for gravy and dressing, place the turkey neck and giblets in a pan with 6 cups water, 1 chopped onion, 1 cup chopped celery, salt and pepper, and a bay leaf. Cover and simmer for 1 hour, and then set aside.
To roast the turkey, pat the cavity dry using paper towels. Sprinkle with salt and pepper. Spoon the dressing loosely in the cavity and stitch or skewer to close turkey skin. Dressing expands while cooking, so if you have any left over, simply bake it in a well-oiled pan for 30 minutes at 350°. Place the turkey on a flat rack in a large, flat roasting pan, breast side up. Sprinkle skin with salt, pepper, and paprika. Bake turkey 15 - 20 minutes for each pound. Baste turkey with melted butter about every 30 minutes. When cooked, the internal temperature on a meat thermometer (inserted into the meatiest part of the breast) should be 180°F. Do not overcook. Let the turkey rest on a warmed platter while you make the gravy.
To make gravy, remove the giblets from your stock. Pour off fat from turkey pan, leaving 3 tablespoons. Slowly add 3 tablespoons flour to the fat and blend until smooth over medium heat. To the fat/flour mixture, slowly add (while stirring) 3 cups of your stock and salt and pepper to taste. Stir until smooth. This will take about 6 minutes. Chop the giblets and add to the gravy.
To serve: Garnish turkey platter with watercress or parsley. Remove stuffing from turkey and place in a warmed bowl. Slice turkey. A 12-pound turkey will serve about 9 with leftovers.