Roast Turkey With Mixed Dressing

• 1 loaf bread, toasted and torn into bite-sized pieces
• 2 square pans yellow cornbread, already made and crumbled
• 5 eggs, beaten
• 4 large onions, chopped
• 5 stalks celery, chopped
• 6 Tbsp. sage
• 1 c. warm water
• 2 sticks Parkay margarine or butter, melted
• 1 tsp. salt
• 1 stick Parkay margarine or butter, softened but not melted
• 2 lb. fresh, meaty neckbones or country-style pork ribs
• salt and pepper to taste
• 1 c. vinegar
• 1 large can sauerkraut
• 2 to 3 pkg. Italian sausage (mild or hot, ready-cut or long link)
• 3 green bell peppers, deseeded
• 4 to 5 large onions (the bigger the better)
• 3 Tbsp. cooking oil
• 2 pkg. Italian sausage buns (made from Italian bread)
• Heinz ketchup
• 1/2 c. water
• 1 large 2 to 3 lb. ham (smoked picnic, shank or butt end, with bone in it)
• 2 qt. water
• 2 tsp. ground cloves
• 1 jar ham glaze sauce or Patsy's Special Orange Glaze Sauce
• 3 tsp. ground cloves
• 1 1/2 c. syrup (maple or cane pancake syrup)
• 2 c. hot water
• 1/2 c. granulated sugar

1. Preheat the oven to 350u0b0.
2. Put the ham in a large pot and add the 2 teaspoons of cloves.
3. Boil ham for 15 to 20 minutes.
4. Remove from the heat and pour off all the liquid.
5. Transfer the ham to a roasting pan large enough to hold and cover the ham.

bread, yellow cornbread, eggs, onions, stalks celery, sage, water, margarine, salt, margarine, pork, salt, vinegar, sauerkraut, italian sausage, green bell peppers, onions, cooking oil, italian sausage buns, ketchup, water, ham, water, ground cloves, ground cloves, syrup, water, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271088 (may not work)