Ingredients
1-1/2 cups chopped celery3/4 cup chopped onion3/4 cup butter, cubed9 cups day-old cubed whole wheat bread3 cups finely chopped apples3/4 cup raisins1-1/2 teaspoons salt1-1/2 teaspoons dried thyme1/2 teaspoon rubbed sage1/4 teaspoon pepper1 turkey (14 to 16 pounds)Additional butter, melted
Preparation
In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper.
Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter.
Bake, uncovered, at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.
