Recipes by Muriel Humphrey: Scalloped Corn; Roast Turkey and Dressing

Muriel Humphrey's Scalloped Corn

1 egg
1 cup canned cream-style corn
1 cup canned whole kernel corn
2 tablespoons butter, cut in chunks
2 1/2 dozen soda crackers, rolled into crumbs
1/3 cup half-and-half

Beat egg in bowl with fork until frothy. Add corn and remaining ingredients, mixing well. Pour into well-buttered casserole. Top with additional cracker crumbs and dot with butter.

Bake in preheated 350 degree oven for 1 hour. Serves 6.

Note: It is best to leave this in the oven until just ready to serve.

Muriel Humphrey's Roast Turkey and Dressing

For the stock:

Neck, gizzard, liver and heart from 13 pound turkey
4 cups water
1 small onion, chopped
1 large bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper

Put neck and chopped gizzard, liver and heart in saucepan with water and remaining ingredients. Simmer uncovered two hours; reserve for flavoring dressing, gravy and for basting turkey.

For the dressing:

1 cup butter (or 1/2 cup each butter and vegetable shortening)
3/4 cup minced onion
1 1/2 cups chopped celery (stalks and leaves)
3 quarts bread cubes (made from day-old bread)
1 tablespoon dried sage (or thyme or marjoram)
1/2 teaspoon poultry seasoning
1 teaspoon seasoned salt
Scant tablespoon salt
Scant tablespoon pepper
1 beaten egg
Turkey stock

Rub turkey inside with seasoned salt. Give bird a friendly pat and set aside.

Melt butter in skillet, add onion, celery, cook slowly until onion turns yellow, stir often. Set aside. Place bread cubes in large mixing bowl, add seasonings, onion mixture, egg and enough stock to moisten slightly. Toss lightly with fork to mix well; cool.

Fill neck and back cavities with dressing, do not over pack. Close neck, back openings by folding over skin; secure with skewers or stitching. Tie folded wings to back, legs to tail.

To roast:

Put two lengths of aluminum foil crosswise in roasting pan. Place turkey breast-side up in roasting pan. Rub skin surface generously with soft butter or margarine, shake seasoned salt over surface. Cover with foil, bringing ends up over breast completely enclosing turkey.

Roast in preheated 450 degree oven one hour, reduce temperature to 325 degrees, continue roasting 5 - 6 hours longer or until turkey is done (leg meat feels soft when pressed, leg moves in thigh socket; or meat thermometer registers 185 degrees.) Baste occasionally with pan drippings (or stock). Pull back aluminum foil covering during last half hour for deeper browning.

Let stand 10 to 15 minutes before carving. Remove to heated platter. Prepare gravy using pan drippings, flour, milk, turkey stock (or water used for cooking mashed potatoes). Serves 14 to 16.