The Thompson Turkey

(by Erika Lenkert)

1 turkey, 18 - 22 lb., with giblets

5 1/2 c. water

salt, freshly ground pepper, vegetable oil

1 large bay leaf

1 clove garlic, minced

1 t. each: paprika

1 t. salt

1/2 t. ground coriander

Stuffing:

1 Granny Smith apple, cored, unpeeled, diced

1 medium orange, diced

1 can (20 oz.) crushed pineapple, undrained

rind of 1 lemon, grated or minced

3 T. chopped preserved ginger

2 cans (8 oz. each) water chestnuts, drained and sliced

6 ribs celery, minced

5 cloves garlic, minced

4 large onions, minced

4 whole cloves, crushed

1 red or green bell pepper, seeded and chopped

1 large bay leaf, crushed

1/4 c. minced fresh parsley

1 T. celery seed

1 T. poultry seasoning (or 2 T. each chopped fresh sage and fresh thyme)

2 1/2 t. dried oregano or 3 T. fresh oregano, chopped

2 t. each: hot dry mustard (Coleman's)

2 t. caraway seeds

2 t. poppy seeds

1 1/2 t. sesame seeds

1 t. freshly ground black pepper

1/2 t. mace

1/2 t. turmeric

1/2 t. dried marjoram (or 2 t. fresh)

1/2 t. dried summer savory (or 2 t. fresh)

2 dashes hot red pepper sauce

1 1/2 lb. fine dry bread crumbs (about 4 3/4 c.)

3/4 lb. ground veal

1/4 lb. ground pork

1 stick (1/2 c.) butter, softened

4 c. apple cider

Paste: