Ingredients

10 slices oatmeal bread, cut into cubes
1 c white wine
1 large Granny Smith apple, chopped
1/2 c chopped dried apricots
1/2 c golden raisins
2 T butter
1 c chopped onion
1 c chopped celery
1/2 c chopped toasted pecans
1/2 t salt
1/4 t coarsely ground black pepper
1 1/2 c chicken broth
1 (14 pound) Butterball® Whole Turkey, thawed if frozen
no-stick cooking spray

 

 

Directions

1. Preheat oven to 325°F. Spread bread pieces on bottom of large shallow baking pan. Bake 20 to 30 minutes, or until lightly browned and dried, stirring occasionally.
2. Place wine, apples, apricots, and raisins in medium saucepan. Bring to boil on high heat. Reduce heat and simmer 5 minutes, or until wine is absorbed. Remove from heat. Cool slightly.
3. Melt butter in large skillet on medium heat. Add onion and celery. Cook and stir 8 minutes, or until vegetables are tender. Remove from heat.
4. Stir fruit mixture, pecans, salt and pepper into skillet. Place mixture in large bowl. Stir in bread pieces and broth.
5. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
6. Drain juices from turkey. Pat dry with paper towels.
7. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity completely with stuffing.
8. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray.
9. Bake 4 to 4-1/2 hours, or until meat thermometer reaches 165º F; when inserted in center of stuffing and 180º F; when inserted in deepest part of thigh. Cover breast and tops of drumsticks with aluminum foil after 2-1/2 hours to prevent overcooking of breast.
10. Let stand 15 minutes before removing stuffing and carving.