Turkey with Taro Stuffing

• 12 to 14 lb turkey
• Salt
• 1 lb bacon, chopped
• 1 cup chopped onions
• 4 cups diced, cooked taro
• 1 pkg (7 1/2 oz) seasoned stuffing mix
• 1 cup chopped green onions
• 1 cup chopped celery
• 1/2 cup minced parsley
• 1/2 teaspoon ground sage
• 1/2 cup butter or margarine, melted
• 3/4 to 1 cup broth
• Shortening

Rinse and drain turkey. Lightly salt neck and body cavities. In a skillet, fry bacon; remove bacon and fry onions in drippings. Drain, reserving 1/4 cup of the drippings. Combine bacon, onions, taro, stuffing mix, green onions, celery, parsley, and sage. Stir in butter, broth, and the reserved drippings. Stuff turkey. Rub skin with shortening. Roast in electric oven at 325°F for about 3 1/2 to 4 hours, or until meat thermometer registers 185°F. Makes 8 to 12 servings.