1 turkey, about 12 lbs, save giblets
6 bacon slices, thick
1/2 lb butter, (2 sticks)
2 med onions, chopped
1 cup celery, chopped fine
1/2 cup parsley, minced
1/2 cup green onions, minced
6 cup cornbread, crumbled
4 cup bread crumbs, dry
1-1/2 teaspoon poultry seasoning
1/2 cup white wine
can chicken broth (no size given)
salt and pepper, to taste
Rinse and dry turkey inside and out. Sprinkle cavity and skin with salt and pepper. Cover breast with slices of bacon. Set aside. Make dressing.
Boil giblets until tender, then chop very fine. melt butter and saute onions and celery until translucent. Add the chopped giblets, parsley and green onions. Cook for a few minutes, then add this to the cornbread and bread crumbs. Mix well and add seasonings. Add wine and enough broth to make a moist dressing. Add salt and pepper to taste.
Fill neck and cavity with stuffing and close both with skewers. Tie legs together and fold back wings. Place turkey on rack in roasting pan and roast in oven at 350 degrees for 20 minutes per pound, or until done. Baste frequently with drippings to keep bird moist. Transfer to heated platter and keep warm. Skim fat from pan drippings and make gravy by thickening drippings with flour.