Ingredients
3 celery ribs, chopped2 medium onions, chopped3/4 cup butter, divided5 cups unseasoned stuffing cubes1-1/2 cups chopped peeled tart apples (about 2 medium)1 cup chopped walnuts1/2 cup raisins1/2 cup dried cranberries1/4 cup egg substitute1 teaspoon salt1/4 teaspoon pepper1 to 2 cups chicken broth1 turkey (14 to 16 pounds)
Preparation
In a large skillet, saute celery and onions in 1/2 cup butter until tender. Transfer to a large bowl; stir in the stuffing cubes, apples, walnuts, raisins and cranberries. Stir in the egg substitute, salt, pepper and enough broth to reach desired moistness.
Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Melt remaining butter; brush over turkey.
Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.
