Prepare Sausage Stuffing (below); set aside. Remove giblets and neck from turkey; refrigerate to use in soup another day. Rinse turkey well with running cold water and drain well. Spoon some stuffing lightly into neck cavity. Fold neck skin over stuffing; fasten neck skin to back with 1 or 2

First, make the stuffing. Fry the chopped onion, fennel, garlic and fennel seeds in olive oil over a low heat for about 10 minutes. Tip into a bowl and cool completely. Add the sausages to the cooked onion mixture with the breadcrumbs, parsley, lemon zest and egg. Season and mix thoroughly.

You've spent hours preparing and cooking the turkey, now it's time to carve and serve. Make sure the knife is sharp and the bird's secured with a fork, then follow our step-by-step guide. Carving your turkey

Saute together the onion and celery in the butter or Crisco. Then add the spices to the butter mixture. Mix thoroughly. Put 2 packages of bread crumbs or 2 loaves of bread, ripped into pieces and dried in a large bowl. Add 1 tall can or 2 regular size cans of chicken broth and the butter mixture to