Apple Almond Stuffed Turkey
|Bread loaf||1 Pound, sliced (1 Loaf)|
|Onions||3 Medium, chopped|
|Tart apples||3 Medium, chopped|
|Diced cooked ham||1 1⁄2 Cup (24 tbs)|
|Celery||1 Cup (16 tbs), sliced|
|Dried savory||1 Tablespoon|
|Grated lemon peel||2 Teaspoon|
|Grated orange peel||1 1⁄2 Teaspoon|
|Fennel seed||1⁄2 Teaspoon, crushed|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Slivered almonds||1 1⁄2 Cup (24 tbs) (Toasted)|
|Dried currants||1⁄2 Cup (8 tbs)|
|Turkey broth/Chicken broth||1 Cup (16 tbs)|
|Apple juice||1⁄2 Cup (8 tbs)|
Cut bread into 1/2-in.cubes and place in a single layer on ungreased baking sheets.
Bake at 225° for 30-40 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° for 4-1/2 to 5 hours or until thermometer reads 185°.
When the turkey begins to brown, cover lightly with foil and baste if needed.