Editor's note: Dana Levine is a member of NAM's marketing team.  Her turkey is a NAMily favorite.

With my father living 500 miles away, it sometimes makes holidays difficult.  So for the past 4 years my sister and I have kept the tradition going by spending it together. Waking up early to prepare the turkey and stuffing, and getting our kids involved, reminds me of home. My father used to wake us up early on Thanksgiving morning to help crush the corn flakes and cut the vegetables--he always involved us in any meal he was preparing.

I love this recipe and so will you…

Turkey & Homemade stuffing
Large Baking Pan
Large Brown Paper Bag (Safeway or Trader Joe's)
Turkey Baster

Turkey (any size)

Vegetable Oil
Garlic Salt

Kellogg’s Corn Flakes (1 family size box)
Water Chestnuts

1. Preheat oven to 325 degrees.
2. Remove turkey giblets and bring to boil in medium saucepan.
3. In large skillet, sauté onions, celery, water chestnuts and mushrooms.
4. In large mixing bowl, empty entire box of Kellogg’s Corn Flakes and crush with hands until all flakes are crushed.
5. Add sautéed vegetables and broth from the boiled giblets – mix thoroughly.
6. Rub down turkey with vegetable oil and season with garlic salt and paprika.
7. Pack the turkey with ¼ of your home made stuffing.
8. Place turkey in brown paper bag and close with staples or string.
9. Put turkey in your baking pan and cook (20 minutes per pound)
10. Rip open and remove brown paper bag for the last hour and baste every 10-15 minutes.
11. When done, remove stuffing from inside the turkey and let cool for 45 minutes before carving.
12. Place the rest of your homemade stuffing in a casserole dish and cover with foil; cook at 325 for 30 minutes.