Turkey:
10lb. Turkey
2 shallots (finely chopped)
2 yellow onions (finely chopped)
2 Tbs. chopped garlic
1/2 lb. bacon
4 ribs of celery
2 Apples (sliced)
¼ lb. white mushrooms
1 bunch Swiss chard (cleaned and chopped)
1/2-cup pecans (toasted)
1/2 cup dried sour cherries (soaked)
4 cups old bread (crusts removed and chopped)
2 eggs
1/4-cup chive (finely chopped)
1/4 cup Italian parsley (finely chopped)
Sauté the bacon in a pan until the fat is rendered. Remove the bacon, chop, and save until later. Discard all but 3 tbs. of the pork fat. Sauté the onions, apple, mushrooms, celery, garlic and shallots in the fat until soft. Add in the Swiss chard and cook for another couple minutes. Take off the heat and let the mixture cool. In a bowl, mix with the bacon, bread, pecans, cherries, eggs, and the herbs. Season with salt and pepper. Truss the turkey and stuff it with the bread mixture.

Cooking the Turkey:
5 Tbs. butter (soft)
3 carrots (roughly chopped)
3 onions (roughly chopped)
4 celery ribs (roughly chopped)
1 bunch thyme
1 bulb garlic (halved)
Push the soft butter under the skin of the breast of the turkey. Roast the turkey on a bed of the carrots, onions, celery, thyme, and garlic. Add 3 cups of water to the pan and roast the bird at 350 degrees for one hour and forty minutes.

Sauce:
Remove the turkey when done and let it rest in a warm area. Add 6 cups of rich chicken stock to the vegetables in the pan. Bring the sauce to a boil while skimming off any fat on the surface. Reduce the mixture by half. Press the sauce through a strainer, while mashing the vegetables to push some of them through. Put the sauce in a blender and carefully puree on high while adding 2-Tbs. cold butter (Of course you could use bits of foie gras if you had any laying around.) Season with salt and pepper and keep warm.

Potato Puree:
5 large Yukon Gold potatoes
1/4 # butter
1/2 cup cream
1/2 cup milk
Salt and pepper
Boil the potatoes in their skin until cooked throughout. Drain and let them slightly cool to be able to peel the skin off. Pass the potatoes through a potato mill and place back in a pot. Over a low heat paddle chunks of the butter into the potatoes with a wooden spoon. Bring the milk and cream to a boil and slowly add it to the mash potatoes. Season with salt and pepper and reserve warm for later.