[Sir Francis Dashwood]

Is there a variant of that goose recipe that calls for basting with wine and butter during the roasting?

...I stuff my turkey with bread crumbs, giblets, livers, raisins, apples, celery, onions, some seasonings and baste it with a mixture of chopped fresh herbs, white wine and butter. I use a roasting rack in a huge covered roasting pan and remove the cover to brown the bird toward the end.

(A nice roasting pan with a vented cover that is large enough to hold a big turkey is not easy to find anymore - - mine is about thirty years old...)

One person I know stuffs the turkey with oranges and roasts it upside down...

[Quix]

I once made a dressing with whole grain rice and wild rice with nuts and fruits. Was great. I may have gotten it from THE JOY OF COOKING. I don't recall. Should look it up.

I'm not so fond of sage dressing . . . have had too many super saged dreadful versions over the years.