Serves 12 to 14

2 Turkeys, 10 pounds each
2 teaspooons poultry season or a mixture of salt, pepper and herbs to taste
2 teaspoons garlic powder

2 pounds bulk sausage
4 large onions, chopped
2 green bell pepper, chopped
2 cups chopped celery with the leaves
1/2 cup butter
6 cups chicken or turkey broth
12 cups plain croutons or dried, lightly toasted fresh croutons
2 cups coarsley broken pecans

Remove the giblets from turkeys. Sprinkle the inside and out with salt and pepper. Rub with poultry seasoning and garlic powder. Place on racks in roasting pans and roast in a pre-heated oven at 350 deg. F., for 3 to 3 1/2 hours until legs move up and down easily.

While the turkeys are roasting, prepare the stuffing. Saute sausage in a 6 quart saucepan breaking it up with a spoon, until brown and crumbly. Do not pour off the fat. Add onions, peppers, celery and butter. Saute for about 10 minutes until vegetables are wilted. Add broth and bring to a boil. Simmer for 15 minutes or until the vegetables are tender. Add croutons and pecans until the liquid is absorbed and stuffing is hot.

Transfer stuffing to an oven ready serving bowl. When turkeys are done, put the stuffing in the oven for 15 minutes while the turkeys cool on a rack.

Garnish turkey with celery tops, parsley, small fruit like miniature pears, crab apples and grapes. Garnish the stuffing with celery leaves or parsley.

You can make this recipe with one large 18-20 pound turkey with the same amount of stuffing. To use one medium to smaller turkey, cut the portions of stuffing ingredients in half.

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