1 medium sized turkey (about 10-12 pounds/4.5-5.5kg)
1level tablespoon mixed chopped herbs (thyme, marjoram and thyme)

1 medium onion, chopped
2 tablespoons olive oil
1 cup chopped canned or fresh mushrooms
1 pound/450g sausage meat or ground beef
2 tablespoons chopped parsley
4 anchovy fillets, chopped
Juice of 1/2 lemon
1/4 teaspoon thyme
1/4 teaspoon marjoram
Salt and pepper
The cooked meat from the giblets (optional)

Cranberry sauce (yields 2 1/2 cups):
4 cups cranberries
1 cup water, boiling
1/2 cup sugar substitute (Equal or Nutrasweet)
1. To prepare stuffing, saute onion with oil; add mushrooms and cook for a few minutes.
2. Add sausage meat and saute with vegetables until golden.
3. Combine sausage and vegetable mixture in a bowl with parsley, anchovy filets, lemon juice, thyme, marjoram, salt and pepper.
4. Add chopped giblets if desired and stuff bird.
5. Wash the bird under running water, and dry thoroughly.
6. Season generously with thyme, marjoram and rosemary. Lift the large flap of the skin at the neck and press the stuffing
under this. To stop this from falling right inside the carcass and being difficult to get it out as you carve the bird, put a large piece of bread in first. Sew up bird with fine string and a trussing needle, or secure with poultry pins and string.
7. Having stuffed the bird put it into the roasting tin, covering the bird with paper liberally greased with oil.
8. Put into the roasting tin 1/2 cup oil.
9. Cook for the first 45 minutes in a hot oven, 450 F/230 C, then for the rest of the time in a 400 F/200 C oven.
10. Pour the hot oil over the bird, basting it about three times during cooking to keep the flesh moist. For a 12-pound/5.5kg bird cook 15 minutes per pound/1/2 kilogram, and 15 minutes over. Larger birds, over 12 pounds/5.5kg require 12 minutes per pound/1/2 kilogram and 12 minutes over.
11. Prepare cranberry sauce by adding cranberries to water in saucepan.
12. Cook for 10 minutes until skins burst.
13.Remove from heat; force through a sieve or blend in food processor or blender.
14. Return cranberry puree to saucepan.
15. Boil for 5 minutes; cool.
16. Add sugar substitute and stir well.
6 to 8
Remember to remove skin before eating the turkey. Serving suggestion A great meal for Christmas dinner or other festive occasions. Serve with a side-dish of Mushrooms in White Wine and Tossed Greens and Vegetable Salad