The spring turkey hunting season is over and the best way to honor a harvested turkey is to transform it into delicious table fare. To that end I leave you here with one of my favorite turkey recipes.
14 slices of bacon, divided
1 cup of onion, chopped
1/4 cup of celery, chopped
1/2 cup of water
1 package of cornmeal stuffing mix
1 chicken bouillon cube
1/2 cup of hot water
1 cup of dry red wine, divided
1 (10- to 12-pound) turkey
Fry eight slices of bacon until crisp. Drain bacon, crumble and set aside. Saute onion and celery in bacon drippings. When vegetables are tender, add 1/2 cup water and simmer for five minutes. Stir in stuffing mix and crumbled bacon. Dissolve bouillon cube in 1/2 cup hot water. Add 1/2 cup red wine to bouillon. Add bouillon-wine liquid to stuffing mixture and stuff turkey.
Transfer turkey to roasting pan. Lay four slices of uncooked bacon across the breast, and wrap a slice of bacon around each leg. Cover pan with foil; then place lid on pan. Bake in 300-degree oven for 4 1/2 hours. Remove cover and foil. Pour remaining wine over turkey. Baste every 10 minutes while cooking an additional 40 minutes. Yield: 12 to 15 servings.