In a Dutch oven, saute the celery and onion in butter until tender. Remove from heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper.
Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter.
Bake, uncovered, at 325 for 3-3/4 to 4 hours or until a meat thermometer reads 180 for the turkey and 165 for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly).
Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
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