Preheat oven to 350°F. Spray large shallow baking pan with no-stick cooking spray; spread bread cubes onto bottom of pan. 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; set aside. Add onions and celery to remaining butter; cook and stir 5 minutes, or until vegetables are crisp-tender. Stir in poultry seasoning and salt.
Place bread cubes, vegetables, chestnuts, apricots, currants and almonds in large bowl; mix lightly. Add broth; mix well.
Reduce oven to 325°F. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; dry turkey with paper towels. Fill neck cavity with some stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with remaining stuffing. Spray flat roasting rack in shallow roasting pan with cooking spray. Place turkey, breast up, on roasting rack. Spray turkey with cooking spray. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body cavity opening to prevent overbrowning during roasting. Note: Place extra stuffing (if any remains) in casserole dish sprayed with cooking spray; stir in an additional 1/4 cup broth. Cover and refrigerate until ready to bake. Bake covered at 325°F 30 minutes or until hot.
Roast turkey 4-1/2 hours, or until meat thermometer reaches 160°F when inserted in center of stuffing and reaches 180°F when inserted deep in thigh, covering breast and top of drumsticks with aluminum foil after 3 hours to prevent overcooking breast. Let turkey stand 15 minutes before removing stuffing and carving.
*If using fresh chestnuts, one pound will yield about 2-1/2 cups of peeled nuts. To roast fresh chestnuts, cut an X with the tip of a knife on the flat side. Heat oven to 425°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 2-1/2 cups peeled nuts.
Family Features Editorial Syndicate
All materials are courtesy of Butterball, Pam and Reddi-wip. For more holiday recipes and information about Butterball, PAM, Reddi-wip and Egg Beaters, visit www.conagrafoods.com
Published in the November 9, 2005 issue of Farm World.