I have to make everything from scratch. I put a loaf of white bread in a low oven for about a half hour to make the crutons. William uses the egg slicer to do the mushrooms.
Tons of butter - sauted with onions and cellery.
I use chicken stock to make it moist...and fresh parsley for color and flavor. I always cook the bird upside down for the first half of cooking time..this is a french turkey...never comes with the neck, heart, liver or kidneys.
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