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No one knows if the first Thanksgiving feast, in 1621, actually included turkey. Originally, this holiday was meant to signify and celebrate a successful harvest back in the colonial days of the 1600's. In 1789, George Washington proclaimed the first nationally observed Thanksgiving, yet it wasn't until 1941 that Congress officially established the date as the last Thursday in November.

Drain oysters, reserving 2/3 cup liquid (or add enough water to liquid to make 2/3 cup); set aside.

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Roast Turkey with Sausage and Hazelnut Stuffing

Turkey:
1 14- to 16-pound fresh turkey
1 cup coarse salt
2 Granny Smith apples, quartered
1 teaspoon nutmeg
1 teaspoon allspice
1 orange, quartered

Basting Sauce:
2 cup unsalted butter
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/2 teaspoon course black pepper
3 tablespoons fresh thyme or 1 tablespoon dry
1/2 teaspoon salt
1/4 cup maple syrup

Sausage and Hazelnut Stuffing:
1 cup hazelnuts, roasted and skinned
1 pound fresh pork sausage
1/2 cup unsalted butter
1 pound chopped onion
2 cups chopped celery
2 tablespoons sage
8-10 cups stale bread, cut in 1/2-inch cubes or plain prepackaged stuffing
1 cup chopped Italian parsley
3 large eggs, beaten
2 teaspoons coarse salt
2 teaspoons coarse black pepper
2 ounces Amaretto
1-2 cups chicken stock

Cover turkey with cold water and stir in saltand let sit for 1 hour in the sink.
Preheat oven to 350F. Mix spices with apples. Place 1/2 of apple mixture inside turkey under white meat (front). Using the other half of apple mixture and quartered orange, stuff under the dark meat (back) inside turkey. Then prepare basting sauce by heating butter and adding juices and spices. Set about 1/2 cup aside and mix in syrup; save for basting at the end of the raosting process.
Put turkey in roasting pan and brush with basting sauce. Roast, covered with foil, for 2 hours.

Put hazelnuts in food processor and chop to medium coarseness. In a large skillet, brown pork sausage and drain. Add 3 teaspoons of butter to pan and saute onions, celery, and sage until translucent. Add remaining of vegetables in large bowl, adding the pork and bread, mixing well. Add eggs and Amaretto. Finally, add chicken stock to moisten. Place in baking pan and bake 1 hour at 350 F.

Remove foil and roast until internal temperature is 175F, basting every 15 minutes.
Remove bird from oven when it reaches 175F. Let rest turkey will continue to cook, reaching 180F in the next 15 minutes. Bast with reserved basting sauce until all sauce is gone. Remove fruit from inside.

Makes 6 to 10 servings.

Remove giblets and neck from turkey and reserve for gravy. Rinse bird with running cold water; drain well.

Spoon a portion of the stuffing into the neck cavity of the turkey. Do not pack. Fold neck skin over stuffing and fasten to back with 1 or 2 skewers. With turkey breast side up, lift wings up toward neck. Then fold under back of bird so that they stay in place.

Spoon remaining stuffing, lightly, into the body cavity of the bird. Close by folding skin over opening. With string, tie legs and tail together. Place turkey breast side up on a rack in a large roasting pan. Brush the skin lightly with salad oil to keep the breast moist and allow skin to color evenly.

Insert meat thermometer into thickest part of the turkey between breast and thigh, being careful that the pointed end of the thermometer does not touch the bone. Roast turkey in a 325F. oven for about 4 3/4 hours. Baste turkey with drippings about every 40 minutes. Check for doneness during last hour of roasting. When bird turns golden, cover loosely with a tent of foil.

Remove foil toward the end of roasting time and with a pastry brush, brush the turkey generously with drippings (this will give the turkey an attractive sheen). The turkey is done when the meat thermometer reaches 180 to 185F. and when the thickest part of the drumstick feels soft when you press it with your finger (remember not to burn yourself by covering your finger with a paper towel). When the bird is done place it on a warm platter and keep warm. To serve, garnish turkey platter with sprigs of parsley.

In an 8-quart Dutch oven or saucepot, over medium heat, melt butter and add celery and onions. Cook until tender, stirring occasionally. Remove Dutch oven from heat and stir in pecans, bread cubes, parsley, seasonings and eggs. Mix well.

Stuffing can be made the day before. Refrigerate until ready to use and do not stuff turkey until it is ready to go into the oven.

Preheat oven to 325 F. In a large shallow baking pan toast bread in middle of oven
until just dry, 15 to 20 minutes, unless you are using pre packaged stuffing. Trim fennel stalks flush with bulbs, reserving fronds, and discard stalks. Cut bulbs into 1/4-inch dice and chop reserved fronds. In a large skillet cook fennel bulb and fronds in butter over moderate heat, stirring occasionally, until bulb is tender, 15 to 20 minutes.

While fennel is cooking, cut tomatoes into 1/4-inch dice and in a small saucepan simmer in broth 10 minutes. In a large bowl toss together bread, fennel, tomato mixture, vinegar, herbs, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day
ahead and chilled, covered.

For cooking stuffing inside poultry:
Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before its put into the turkey. Do not stuff your bird the night before you cook it. Loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.

For cooking all or part of stuffing outside poultry:
In a shallow baking dish bake stuffing in preheated 325 F oven 40 minutes (for moist stuffing, bake it covered entire time; for less moist stuffing that has a slightly crisp top, uncover it after 10 minutes).

Makes about 14 cups stuffing; enough for a 12- to 14-pound turkey with about 7 cups left over or for two 5- to 7-pound chickens with about 6 cups left over.

In a 2-quart saucepan over high heat, bring to a boil, giblets, neck and enough water to cover pieces. Reduce heat, cover and simmer 1 hour until meat is tender.

Drain reserved broth in a bowel. Pull meat from neck and discard bones. Do not give bones to your dog because turkey bones have splinters which can seriously hurt your beloved canine. Coarsely chop the neck meat and giblets; refrigerate.

When turkey is done remove rack from roasting pan and pour drippings into a 4 cup measuring container or bowel. Let stand so that fat rises to the top. Skim as much fat as you can. Add reserved giblet broth to roasting pan and stir until brown bits are loosened. Add to reserved meat juices. Add enough water to measure 4 cups.

Over medium heat, in a 2-quart saucepan place 1/2 cup of liquid mixture and whisk in flour. Whisk until thick. While continuing to whisk, slowly add liquid mixture and continue to stir constantly with whisk until thickened. Stir in chopped meat. heat through and serve.

Cut unpeeled oranges and lemon into quarters. Core apples. Remove seeds from all fruit and do not peel.

Place first four ingredients through a food grinder with a medium blade. Stir in sugar. Cover and refrigerate. Serve within several days.

Cranberry-Tangerine Relish
Omit lemon and apples. For oranges, substitute 3 large tangerines. Remove seeds and membranes. Use peel and prepare as above.

Cranberry-Pineapple Relish
Omit oranges and apples. Grind lemon and cranberries as above. With sugar, stir one 81/4 ounce can of crushed pineapple, undrained.

In a 5-quart Dutch oven or saucepot, place potatoes with enough water to cover, over high heat, heat potatoes until boiling. Reduce heat to low, cover and cook for 25-30 minutes, until fork-tender, drain and peel.

Meanwhile, cut off root end of leeks and separate into leaves. Rinse thoroughly under running water to wash away sand and grit. Cut leeks crosswise into 1/2-inch pieces. In 10-inch skillet , cook leeks until tender in 2 tablespoons of hot butter, over medium heat; stir occasionally.

In a 2-quart saucepan, over medium-low heat, heat milk and remaining butter until butter melts and mixture is hot. In a large bowel, with a mixer at low speed, mix the potatoes and hot milk until smooth; scrapping the bowel often. Increase speed to high until potatoes are light and fluffy.

Stir leeks, salt and fresh ground pepper into potato mixture. Serve immediately.

In a 5-quart Dutch oven or saucepot, over high heat, in one inch boiling water heat Brussels sprouts and chicken bouillon. Reduce heat to low; cover; simmer 10 to 15 minutes until tender. With a slotted spoon remove Brussels sprouts to a large pan and keep warm.

In remaining chicken broth, over high heat, heat whole green beans to boiling. Reduce heat to low; cover; simmer 10 minutes until tender. With a slotted spoon remove beans to a pan with Brussels sprouts and keep warm.

In remaining chicken broth, over high heat, heat whole carrots to boiling . Reduce heat to low; cover; simmer 20 minutes until tender. With a slotted spoon remove carrots to a pan with Brussels sprouts and beans and keep warm.

In same pan, add 6 tablespoons of butter and remaining ingredients and heat until butter melts. To serve, arrange vegetables in piles on a warm platter and pour sauce over vegetables.

Heat oven to 425°F. Dissolve yeast packages in lukewarm water. Cream together butter or shortening, sugar or honey, salt and eggs. Slowly add flour. Mix well and then turn out onto floured board and add 1 cup of flour while kneading on the board.

In a large bowel, let rise for one hour by placing dough in a warm place with a thin towel over bowel, then punch down. Use immediately or store in refrigerator for up to two days.

Roll into 1 inch balls and put three in each muffin tin, or roll dough out, cut into triangles, then roll into crescents. Bake 425°F for 15 minutes.

Mix together salt and flour, cut shortening into flour. When texture of wet sand is achieved add water a little at a time until dough sticks together. You may not need the full measure of water, relative to the day's weather. Let dough rest and chill for 15 to 20 minutes. Roll out on lightly floured board. Cut dough in half and form into pie shells and pinch edges. Use or freeze until needed. Yields: 2 9-inch pie shells

Mix all ingredients together until very well blended, adding melted butter last.

Put in unbaked shell; cover edges with a thin strip of foil and bake at 425° for 15 minutes then at 325° for 20 minutes, then remove foil and bake for 10 more minutes.