December 28, 2012
Author: Ronna Dell Valle and Sharon Mason
For a 12 lb. or larger bird
2 cups sliced onion (2 large onions, sliced)
1/2 ib. beef liver plus the liver from the turkey
1/4 cup vegetable oil
18 oz or larger box of Corn Flakes
3/4 cup water (you might not use it all)
1 tsp. thyme
Salt and pepper to taste
Saute sliced onions in oil until soft, remove from pan and set aside. Pan fry livers in same pan until liver is no longer pink when cut in the center (do not overcook). Chop liver and onions together until fine, like a pate. Crush the Corn Flakes and place in a very large bowl. Add the liver mixture to the corn flakes and slowly add water, as needed, to help blend. Add thyme and other seasonings.
Rinse turkey inside and out and wipe dry with paper towels. Rub crushed garlic on the inside of the bird. Spoon in the stuffing. Extra stuffing can be placed under the skin of the breast and back of the bird. Make a mixture of oil and mustard and rub it over the skin of the entire bird after it has been trussed. Roast the bird at 325 degrees until the thermometer reads done.