Turkey With Wine-Simmered Fruit Stuffing

Ingredients

• 10 slices oatmeal bread, diced
• 1 cup white wine
• 1 large granny smith apple, cored and chopped, skins on
• 1/2 cup dried apricot, chopped
• 1/2 cup golden raisin
• 2 tablespoons butter
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1/2 cup toasted pecans, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon coarse black pepper
• 1 1/2 cups chicken broth
• 1 (15 lb)  butterball whole turkey

Directions

1. 1

   Preheat oven to 325°F Spread bread on bottom of shallow baking pan. Bake until browned (20-30 minutes) stirring occasionally.

2. 2

   Place wine, apples, apricots, cherries, and raisins in a saucepan. Bring to a boil on high heat. Reduce heat and simmer for 5 minutes until wine is absorbed. Remove from heat and cool slightly.

3. 3

   Melt butter in large skillet. Add onion and celery. Cook and stir for 8 minutes until tender. Remove from heat.

4. 4

   Add fruit mixture, pecans, salt and pepper to skillet and stir.

5. 5

   Place mixture in a large bowl and add bread and broth.

6. 6

   Prepare turkey as per package directions. Place turkey, breast side up, on a flat rack in a shallow baking pan.

7. 7

   Fill neck and cavity with stuffing. Rub turkey with vegetable oil. Place a small piece of foil over skin of neck cavity and over exposed stuffing.

8. 8

   Roast for about 4 1/2 hours, or until thermometer reaches a minimum 165F in the center of the stuffing and 180F deep in the thigh.

9. 9

   NOTE: Cover with foil after 2 1/2 hours to prevent over cooking the breast. Let the turkey stand for 15 minutes before removing stuffing and carving.