Cook turkey gizzard, heart, and neck in 4 cups
water along with 1 portion diced soup greens and several peppercorns and allspice grains
1-1 1/2 hours or until giblets are tender. Soak 1/2 pound stale French bread in 1 1/2 cups
milk. When soggy, run through meat grinder with giblets, soup greens, and raw turkey
liver. Grind only the skin and meat of neck, discarding bones.
In 3 Tablespoons butter simmer 12 ounces fresh, chopped mushrooms and 2
chopped onions until tender. Combine with ground mixture, add 2 beaten egg yolks, the
leftover milk if any, several Tablespoons bread crumbs, 2 beaten egg whites, 2 Tablespoons
each chopped fresh dill and parsley and salt & pepper to taste. A heaping Tablespoon
of sour cream may also be added.
Fill turkey, sew up, and roast in 350 degree fahrenheit oven, allowing
25 minutes cooking time per pound. Baste alternately with melted butter and a little water
(about 1 cup) and later with the pan drippings. During last 1/2 hour of roasting, add
another 12 ounces or more chopped or thinly sliced fresh mushrooms to pan drippings and
let them simmer.
Pour the pan drippings and mushrooms over the sliced turkey and stuffing
on a platter or thicken with a little flour and sour cream, simmer briefly, season to
taste, and serve in gravy boat.