TRADITIONAL SCOTTISH THANKSGIVING DINNER AT THE SAUL'S ENJOY DAN:

TRADITIONAL SCOTTISH THANKSGIVING DINNER AT THE SAUL'S by CHEF DAN:

Serves 10-12

INGREDIENTS:

10-12 pound young turkey

12 large prunes

1/4-cup whiskey

2 cups strong hot black tea

1 onion, chopped

2 stalks celery finely cut

1 pound ground turkey meat

1 egg

2 teaspoon nutmeg

12 walnuts

1/2-cup honey

DIRECTIONS;   (PRE-HEAT OVEN TO 350 DEGREES)

1.    Wash turkey inside and out with a cloth generously soaked in whiskey.

2.   Cover and refrigerate overnight.

3.   Place prunes in a Mason jar; pour the whiskey and hot tea on top.

4.   Screw on lid and keep on the counter to plump up prunes.

5.   The next day, in a bowl place, onion, celery ground turkey, egg and nutmeg.

6.   Stir until well mixed

7.    Season with kosher salt and freshly ground black pepper to taste.

8.   Remove pits from prunes, replacing with a walnut.

9.   Place honey in a bowl of hot water to soften.

10.                Dip each prune in honey and add prunes to stuffing.

11.                Place onion mixture into the turkey with the prunes.

12.                 Tie the legs and wrap the whole turkey in double thickness if heavy-duty foil.

13.                In Scotland, they wrap the turkey in heavy linen soaked in whiskey.

14.                Place turkey in a roasting pan and roast for 2-1/2-hours.

15.                Open up the top of the turkey and baste with the juices on the bottom.

16.                Pour over any remaining honey.

17.                Bake for another 30 minutes or until golden brown.

18.                Make gravy if the mood strikes you.

19.                Serve with Scottish leek soup.

ENJOY DAN:                         BON-APPETITE!!