1 pound sliced bread
3 medium onions — chopped
3 medium tart apples — chopped
1 1/2 cups fully cooked ham — diced
1 cup celery — sliced
1 Tablespoon dried savory
2 teaspoons lemon peel — grated
1 1/2 teaspoons orange peel — grated
1 teaspoon salt
1/2 teaspoon each: pepper and fennel seed,
1/2 cup butter or margarine
1 1/2 cups slivered almonds — toasted
1/2 cup dried currants
1 cup turkey or chicken broth
1/2 cup apple juice
1 14 pound turkey — (14 to 16)
Cut bread into 1/2″ cubes and place in a single layer on ungreased baking sheets. Bake at 225 degrees 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 degrees for 4-1/2 to 5 hours or until thermometer reads 185 degrees. When turkey begins to brown, cover lightly with foil and baste if needed.