• 1 14 lb (7 kg) rinsed and ready-to-cook turkey
• 1/4 lb (125 g) butter, melted
• 1 tsp (5 mL) dried sage, crushed
• 1 tsp (5 mL) dried rosemary, crushed
• 1 tsp (5 mL) paprika
• Salt and pepper to taste
• 2 onions, quartered
• 4 carrots, cut in halves

• Sauce:
• 3 cups (750 mL) chicken or vegetable broth
• 1 cup (250 mL) cream 15 %
• 4 tbsp (60 mL) cornstarch
• 4 tbsp (60 mL) cold water
• Stuffing:
• 4 tbsp (60 mL) butter
• 3 medium onions, chopped
• 2 garlic cloves, minced
• 1 lb (500 g) ground pork
• 1 lb (500 g) ground beef
• 1 cup (250 mL) chopped celery
• 3 cups (750 mL) cooked rice
• 1 1/2 cup (375 mL) chopped fresh mushrooms
• 1 tbsp (15 mL) mixed herbs

1. Place turkey in buttered roasting pan. Mix butter, sage and rosemary. Rub bird well with butter mixture. Sprinkle with paprika, salt and pepper to taste. Cover turkey loosely with foil. Place onions and carrots all around.
2. Roast in oven for 20 minutes per 1 lb (500 g), basting every 30 minutes. When turkey nearly done, remove foil to brown. Remove from oven and allow turkey to rest for 20 minutes before serving.

1. Stuffing: Preheat oven 325 °F (160 °C). In large skillet, melt butter over medium heat. Sauté onions and garlic.
2. Add pork, beef and celery. Cook for 10 to 15 minutes. Drain fat. Stir in remaining ingredients: rice, mushrooms and mixed herbs. Season stuffing to taste with salt and pepper. Cook for 5 minutes. Let cool. Stuff turkey's main cavity, but not to tightly.
3. Sauce:Pour pan drippings in saucepan and add carrots and onions; bring to boil and skim off maximum fat. Stir in broth, cream and taste for seasoning. Simmer for 15 to 20 minutes. Blend cornstarch with cold water. Stir into sauce and simmer until smooth. Strain sauce and serve with turkey.

12-16 servings