Roast Turkey with Potato Dressing

• 10 to 12 lb. turkey
• 1 apple, finely chopped
• 1 onion, finely chopped
• 2 stalks celery, chopped
• 2 Tbsp. butter or margarine
• 3 cups day old bread, broken into small pieces
• 2 Tbsp. summer savoury or more if desired
• 1/2 tsp. sage
• 1/2 tsp. fresh ground pepper
• 1 tsp. salt
• 4 cups hot mashed potatoes
• 1/2 cup butter
• 1 egg lightly beaten
• 1/2 cup melted butter

Cook apple, onion and celery with butter over medium heat until soft. In a large bowl, toss bread with summer savoury, sage, salt and pepper. Add apple mixture and blend together.

Meanwhile, combine 1/2 cup butter with the mashed potatoes and add to the bread mixture, along with the beaten egg. Stir the dressing until evenly moistened. Preheat the oven to 325 F. Rinse the turkey and pat dry inside and out with paper towels. Spoon some stuffing into the neck cavity and fasten with a skewer. Spoon the rest of the stuffing into the body cavity and fasten with a skewer. Place bird breast side up in a roasting pan, brush with melted butter. Roast for 4 1/2 hours, basting several times with the pan juices. Turkey is done when the thermometer inserted reads 185 F or the drumstick will turn easily in the socket. Let stand at least 15 minutes before carving.

Submitted by Sheila Anne MacLeod, Stratford