Thanksgiving Turkey and Stuffing

Wash turkey and take out giblets. Rub salt good all over turkey inside and out and place in roasting pan. Add as much water as pan will allow and bake at 325 degrees. During baking as broth becomes ready--begin to take some out periodically to use for dressing. Add more water so you can continue to bake and have enough broth for gravy. **Remember cooking turkey this way takes longer to get meat done-- I add an extra hour to whatever time it says for your size turkey.

Meanwhile, have dry broken bread (homemade or the good "grandma" type works best) ready and add salt, pepper and sage to taste (I always make 1 with onions and 1 without). Cut up onion and place on bread crumbs. When turkey is about done, and using saved broth and/or more to get a very moist mixture--add to bread crumbs along with an egg or 2 eggs if makin a great big bowl full, i.e., our old gold bowl size. Remember - by using salt on the turkey - broth is generally salty enough, but taste to see if you want more of it or pepper or sage. Bake in caserole dishes 1/2-3/4 hour till puffed high and done in middle. Use rest of broth for gravy - add mashed liver and thicken with cornstarch.