A favorite trick is to stuff the body cavity of the bird with bread stuffing and the neck cavity with the following very highly seasoned sausage meat stuffing.

Ingredients

　　2 pounds rather fat shoulder or loin of pork (about 60 percent lean and 40 percent fat), ground coarsely

　　1 1/2 teaspoons salt

　　1 teaspoon freshly ground black pepper

　　1/2 teaspoon ginger

　　1 teaspoon or more of fresh tarragon or whichever herb is used in thebread stuffing

　　Large dash Tabasco

　　1/2 teaspoon crushed anise seeds

　　Blend all ingredients lightly but well.