Dried apricots, cherries and raisins simmered in wine and combined with oatmeal bread and pecans.

Prep Time: 40 minutes

Total Time: 4 1/2 hours (approximately)

10 diced, oatmeal bread slices

1 cup 250 mL white wine

1 large Granny Smith apple

1/2 cup 125 mL chopped, dried apricots

1/2 cup 125 mL golden raisins

2 tbsp 30 mL butter

1 cup 250 mL chopped onion

1 cup 250 mL chopped celery

1/2 cup 125 mL chopped, toasted pecans

1/2 tsp 3 mL salt

1/4 tsp 1 mL coarse black pepper

1 1/2 cups 375 mL chicken broth

1 Butterball Turkey (15 lb/6.8 kg)

Directions:

1. Preheat oven to 325°F/165°C. Spread bread on bottom of shallow baking pan. Bake until browned (20-30 min) stirring occasionally.

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

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

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

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

6. Prepare turkey as per package directions.

7. Place turkey, breast side up, on a flat rack in a shallow baking pan.

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

9. Roast for about 4 1/2 hours, or until thermometer reaches a minimum 165°F/75°C in the center of the stuffing and 180°F / 83°C deep in the thigh. Note: Cover lightly with foil after 2 1/2 hours to prevent over cooking the breast.

10. Let turkey stand for 15 minutes before removing stuffing and carving.

Recipe from the Butterball Kitchen   www.butterball.ca

- News Canada

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