Roast Turkey with Mushroom Dressing

Ingredients:

• 8-pound bird cut into 8 pieces
  
• 2 tablespoons butter
  
• ½teaspoon seasoned salt
  
• 2 teaspoons salt
  
• 1 teaspoon rosemary
  
• ½ teaspoon thyme
  
• ⅛ teaspoon pepper
  
• ½ teaspoon meat tenderizer
  
• ¼ teaspoon pepper
  
• ½ cup chicken stock
  
• 4 cups chopped fresh mushrooms
  
• 4 cups chopped celery
  
• ⅔cup coarsely chopped water chestnuts
  
• ¼ cup flour
  

Procedure:

Have butcher cut an 8-pound bird into 8 pieces.
In shallow roasting pan,

• melt 2 tablespoons butter with
  
• ½teaspoon seasoned salt,
  
• ½ teaspoon meat tenderizer,
  
• ¼ teaspoon pepper.
  

Rub all turkey pieces with this savory seasoning, place in pan, then broil until they are bubbling and gold on both sides, about 20 minutes.
Cover pan tightly with aluminum foil and bake 1 hour in moderately hot oven, 375° F.

Meanwhile, the dressing
Cook until tender in ½ cup chicken stock 4 cups chopped fresh mushrooms, 4 cups chopped celery.
Add 2 teaspoons salt, 1 teaspoon rosemary, ½ teaspoon thyme, ⅛ teaspoon pepper.
Remove from heat and stir in ⅔cup coarsely chopped water chestnuts, ¼ cup flour.

Uncover the bird and put the dressing around the turkey.
Re-cover and continue roasting another hour or until done.
Spoon dressing into center of hot platter.
Arrange turkey on top.
Brush with pan juices and garnish with crisp fans of cauliflower, radish roses, and parsley.

Enough here for 6-8 servings, only 224 calories per serving.