It just wouldn’t be the holidays without this traditional Christmas turkey roasting in the oven.  When we were children, my sister and I would awaken on Christmas morning to a magical twinkling tree (that Santa had trimmed of course) and the mouth watering aroma of turkey roasting in the oven.  May you and yours have a wonderful Christmas and the happiest of New Years. 

1

fresh or frozen turkey (13 - 15 pounds)

1

teaspoon parsley flakes

1/2

teaspoon poultry seasoning

1/4

teaspoon ground pepper

1/2

teaspoon paprika

1/2

teaspoon oregano

3

tablespoons extra virgin olive oil

1

whole bay leaf

Stuffing:

2

Italian sausage links, cubed

1-1/2

loaves day old bread torn into medium size pieces

2

large eggs

1

large onion, chopped

1/2

cup green peppers, chopped

1/2

cup sweet red peppers, chopped

1/2

cup celery, chopped

1/4

teaspoon garlic powder

1/4

cup extra virgin olive oil

2

teaspoons poultry seasoning

1/4

teaspoon salt

1/4

teaspoon ground pepper

1/2

teaspoon paprika

1/2

teaspoon oregano

Gravy:

3

cups turkey drippings, strained

3

tablespoons all-purpose flour

3

tablespoons water

Rinse turkey, place in a large roasting pan, baste with olive oil or butter.  Sprinkle with seasonings; pre-cook, covered, for 2 hours at 350 degrees to expose inside of turkey to heat before adding stuffing.

Stuffing:

In a large skillet with olive oil, cook sausage until brown.  Add onions, peppers, celery and seasonings; sauté until vegetables are tender.  In a large bowl, combine bread, sautéed sausage mixture and eggs; mix well (if mixture is too dry add some of the cooking oil used to sauté vegetables).  Remove turkey from oven; spoon stuffing loosely into turkey.  Drop 1 or 2 bay leaves into bottom of pan; cover and return to oven; roast, until turkey is golden brown, about 2-1/2 to 3 hours, basting often.

Gravy:

In a small bowl, add water to flour and mix with fork until smooth.  In a medium saucepan, slowly add flour mixture to strained turkey drippings and stir until it thickens.  Decorate turkey with sprigs of fresh bay leaves or your favorite holiday greenery. 

Yield:  8-10 servings.