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| 1 x ca. 450 g | bread sliced |
| 3 mittel | onions chopped |
| 3 mittel | Tart apples; chopped |
| 1 1/2 Tasse | Fully cooked ham; diced |
| 1 Tasse | Celery sliced |
| 1 Esslöffel | savory dried |
| 2 Teelöffel | Lemon peel grated |
| 1 1/2 Teelöffel | Orange Peel grated |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | Each: pepper and fennel seed |
| 1/2 Tasse | butter or margarine |
| 1 1/2 Tasse | Slivered almonds; toasted |
| 1/2 Tasse | currants dried |
| 1 Tasse | Turkey or chicken broth |
| 1/2 Tasse | apple juice |
| 1 | 14 pound turkey; (14 to 16) |
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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.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
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