Turkey and Stuffing

Ingredients:

• Turkey (12-18 lbs)
• Gravy
• giblets
• water
• 1 onion
• 3-4 celery tops
• 1 bay leaf
• 1 can chicken broth, optional
• flour/cornstarch for thickening
• salt and pepper to taste
• lemon juice to taste
  
• Stuffing
• 1/2 lb bacon, chopped
• 3-4 stalks celery, chopped
• 1 carton of mushrooms, sliced
• 1-2 onions, diced
• 2-3 applies diced
• 1 c cooked wild rice
• 1 c parsley, chopped
• 2-3 T dried sage
• 1 t dried rosemary
• 1-2 t dried thyme
• 1 bag unseasoned bread cubes (or stale gluten free bread in cubes)
  
• 1 stick butter
• 2 t salt
• pepper to taste
• water or 1 can chicken broth

Directions:
Preheat oven to 325 degrees.
For stuffing-cook bacon in fry pan and remove without discarding fat. brown celery, mushrooms and onions in bacon fat and 1/2 stick of butter. Add all remaining stuffing ingredients.
To prepare turkey- fill cavity lightly with stuffing. Brush turkey with oil, sprinkle with salt and pepper and cover lightly with aluminum foil. Cook between 4 1/2-5 2/3 hours, depending on the size of your turkey and your oven (ALSO if you do not stuff your turkey it will cook faster). Remove the aluminum for the last hour so that the turkey has chance to brown.
Place the remaining stuffing in a casserole dish and moisten with chicken broth or water. Bake for 30 minutes.
For Gravy- cook giblets in water with onion, celery tops and a bay leaf. When turkey is done, remove from pan. Add the cooking liquid from the giblets to the drippings in the pan used to cook the turkey. You may add a can of chicken broth (to get more gravy). Mix flour and water (or cornstarch and water) then add to sauce. Gravy will have to boil for a bit to thicken. Season gravy with salt, pepper and lemon juice to taste.