Recipe By : Taste Of Home magazine, Dec/Jan 1996
Serving Size : 12 Preparation Time :0:00
Categories : Holiday Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Sliced bread
3 md Onions -- chopped
3 md Tart apples -- chopped
1 1/2 c Fully cooked ham -- diced
1 c Celery -- sliced
1 tb Dried savory
2 ts Lemon zest -- grated
1 1/2 ts Orange zest -- grated
1 ts Salt
1/2 ts Pepper
1/2 ts Fennel seed
1/2 c Butter
1 1/2 c Slivered almonds -- toasted
1/2 c Dried currants
1 c Turkey or chicken broth
1/2 c Apple juice
14 lb Turkey -- up to 16 lb
Cut bread into 1/2" cubes and place in a single layer on ungreased
baking sheets. Bake at 225°F for 30 to 40 minutes, tossing
occasionally until partially dried. Meanwhile, in a skillet, saute
the next 10 ingredients in butter until onions and apple are tender,
about 15 minutes. Transfer to a large bowl. Add the bread cubes,
almonds, currants, broth, and juice; toss well. Just before baking,
stuff the turkey. Skewer openings; tie drumsticks together. Place on
a rack in a roasting pan. Bake, uncovered at 325°F for 4-1/2 to
5 hours or until thermometer reads 185°F. When turkey begins to
brown, cover lightly with foil and baste if needed.
