Turkey with Apricot-Chestnut Stuffing

Source: Butterball

1 Loaf (16 ounces) sourdough bread, cut into half-inch cubes
1/3 Cup butter or margarine
1/2 Cup slivered almonds
16-20 Pound Butterball turkey, thawed if frozen
1 1/2 Cups chopped onion
1 1/2 Cups chopped celery
4 Teaspoons poultry seasoning
1 Teaspoon salt
Vegetable cooking spray
2 1/2 Cups coarsely chopped chestnuts (see note)
1 1/2 Cups chopped dried apricots
1/2 Cup dried currants or raisins
2 Cups Butterball chicken broth

Heat oven to 350 degree F. Place bread cubes in large shallow baking pan and bake 15 minutes or until lightly toasted, stirring once. Set aside.
Melt butter in large skillet over medium heat. Add almonds; cook and stir 3 minutes or until lightly browned. Remove with slotted spoon and set aside. Add onion and celery to remaining butter; cook and stir 5 minutes or until crisp-tender. Stir in poultry seasoning and salt. Add vegetable mixture to bread cubes along with chestnuts, apricots, currants and almonds; toss together. Stir in broth. Let stand while preparing turkey.

Heat oven to 325 degree F. Remove neck and giblets from body and neck cavities of turkey. Drain juices and dry turkey with paper towels. Place stuffing in neck and body cavities. Turn wings back to hold neck skin in place. Place turkey, breast side up, on flat rack in shallow roasting pan and cover skin with cooking spray.

Place small pieces of foil over skin of neck cavity and over stuffing at body opening during roasting to prevent over-browning. Roast turkey in oven 4 and a half to 5 hours or until 160 degree F in center of stuffing and 180 degree F in thigh. When done, let turkey stand 20 minutes before removing stuffing and carving.

Place extra stuffing in a casserole dish and add and a quarter to and a half cup water; refrigerate. Bake covered in a 325 degree F oven 50 to 60 minutes or until hot.

NOTE: If using fresh chestnuts, one pound will yield about 2 and a half cups peeled nuts. To roast fresh chestnuts, cut an X with the tip of a knife on the flat side. Heat over to 425 degree F. Place nuts in a shallow pan and roast 20 minutes. When just cool enough to handle, peel off shell and dark skin covering nut. If using canned chestnuts, a 15-ounce can or jar will yield 2 and a half cups peeled nuts. If chestnuts are not available, the stuffing recipe can be made without that ingredient.