Preheat oven to 325° F. Spread the bread
cubes in a 15x10x2 inch baking pan. Bake for 10 to 15 minutes, or
until dried, stirring twice. Or let stand, loosely covered, at room
temperature for 8 to 12 hours. In a large saucepan, cook the onion
and celery in the butter for about 5 minutes, or until tender. Remove
from the heat. Stir in the apples, walnuts, raisins, salt, ginger,
cinnamon and sage. Place the dry bread cubes in a very large bowl.
Add the fruit mixture. Drizzle with the apple cider and enough broth
to moisten, tossing lightly. Use less broth for stuffing inside the
bird and more if the stuffing is to be baked in a casserole.
To prepare the turkey, remove the giblets and neck piece from the
neck and body cavities. Rinse the bird well inside and out; pat dry
with paper towels. If you like, sprinkle salt inside the body cavity
of the turkey. Spoon the stuffing loosely into the body and neck cavities.
Place the remaining stuffing in a covered casserole; chill than bake
during the last 40 to 45 minutes of the turkey roasting time. Fasten
the neck skin to the back of the bird with a small skewer. If a band
of skin crosses the tail, tuck the drumsticks under the band. If there
is no band, tie the drumsticks securely to the tail. Twist the wing
tips under the back. Place the bird, breast side up, on a rack in
a shallow roasting pan; brush with cooking oil. Insert a meat thermometer
into the center of an inside thigh muscle so the bulb doesn't touch
bone. Cover the bird loosely with foil. Press the foil in slightly
at the end of the drumsticks and neck. Roast for 3½ to 4½
hours, or until the thermometer registers 180° F. When the bird
is two-thirds done, cut the skin or string between the legs so the
thighs cook evenly. Remove the foil during the last 30 to 45 minutes
of roasting so the bird will brown. When the registers the correct
doneness, the drumsticks should move easily in the sockets, and the
thickest parts of the drumsticks should feel very soft when pressed.
Remove from the oven; cover with foil and let stand for 15 to 20 minutes
before carving. Makes 10 to 12 servings.
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