(NAPS)--A beautiful turkey has long served as the centerpiece for memorable holiday meals and the ceremonial placing of a beautifully prepared turkey on the table is a much anticipated moment.
Delivering a delicious, masterfully sliced picture-perfect bird may be easier with some tips from the experts.
Jacques Pepin, author of "Julia and Jacques Cooking at Home," recommends counting a pound of turkey per person, if you want to have seconds and leftovers. If you don't want to have leftovers, a half pound will do.
A small bird, 10 to 13 pounds is easy to handle and will roast faster. You might want to buy two smaller turkeys for a large crowd.
As to the stuffing, here's a delicious recipe from Pepin's book, which can be made ahead of cooking turkey. You should, however, store it separately. Never stuff a turkey until you are ready to roast it.Cornbread and Sage Stuffing
Yield: About 8 cups
8 cups unsweetened cornbread in 1/2-inch cubes (about 1 1/2 pounds of cornbread)
3 Tbs canola oil
8 ounces pork sausage meat
3 Tbs butter
1 1/2 cups chopped onion in 1/4-inch pieces
1 cup chopped celery in 1/4-inch pieces
6 ounces mushrooms, coarsely chopped, about 2 cups
3 Tbs minced fresh sage or 1/2 Tbs dried sage
3/4 tsp salt