I like to start this recipe with a good turkey of about 15 pounds dressed weight. Usually, my wife or I make a cornbread dressing for the stuffing, then top this at the table with a gravy made with the giblets. I also cut off the wings for use in the dressing, as these usually cook too long and
"'For years, my mother has stuffed a holiday turkey with this moist dressing,' comments Kathi Graham of Naperville, Illinois. 'Now I do the same thing. Its special flavor nicely compliments the tender, juicy slices of oven-roasted turkey.'"
Combine butter, onion, celery, croutons, bullion, parsley, and poultry seasoning. Cut turkey breast in thick slices, from breastbone to rib cage, leaving slices attached to bone. Sprinkle turkey with salt and pepper.