2 tablespoons butter
1 medium onion, peeled and minced
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2 ribs celery, finely chopped
8 cups French-bread cubes
2 large, tart, red apples, such as Winesap or Jonathan
½ cup raisins
½ cup chopped walnuts
2 tablespoons peeled and grated ginger
1 teaspoon dried thyme, crushed
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup chicken broth, divided
Turkey and glaze:
1 (14-pound) turkey, giblets removed, washed and patted dry
¼ cup chicken broth
4 tablespoons butter
2 teaspoons peeled and grated ginger
¼ teaspoon salt
Freshly ground black pepper to taste
1 tablespoon maple syrup
1. To prepare the stuffing: Melt the butter over medium heat in a medium-size skillet. Add the onion and celery; sauté until softened, about five minutes. Cool. In a large bowl, combine the vegetables with the bread cubes, apples, raisins, walnuts, ginger, thyme, salt and pepper.
2. Fill the cavity of the turkey with some of the stuffing. Sprinkle the remaining stuffing with ¼ cup chicken broth. Transfer to a baking dish, cover with aluminum foil and place in refrigeration.
3. To prepare the turkey and glaze: Truss the turkey and place on a rack in a roasting pan. In a small saucepan, combine ¼ cup chicken broth with the butter, ginger, salt and pepper. Place over medium heat, stirring until melted and blended. Brush some of the glaze over the turkey.
4. Roast in a preheated 325-degree oven for about 4½ to five hours, or until a thermometer inserted in the thigh reads 180 to 185 degrees; a thermometer inserted in the center of the stuffing should read 165 degrees. Baste the turkey with the glaze every 30 minutes. One hour before the end of the roasting time, add the maple syrup to the glaze and use as the baste.
5. Bake the remaining stuffing, covered, in a preheated 325-degree oven for 30 minutes. If the stuffing seems too dry add the remaining ½ cup broth. Uncover and continue baking for 15 minutes.
From The Seattle Times archives, 1994