Honey Roasted Turkey and Savory Stuffing

Honey Roast Turkey (Makes 12 servings)

1 12 to 14 lb. fresh or frozen, thawed turkey
¾ cup orange juice
¼ cup butter or margarine
¼ tsp. salt
¼ cup honey

Preheat oven to 325 degrees. Remove giblets and neck from turkey. Rinse turkey, drain. Place turkey, breast-side down, on rack in roasting pan. In small saucepan, combine orange juice, butter and salt. Bring to a boil. Brush turkey with mixture. Roast 1 hour, basting occasionally. Turn turkey breast-side up. Roast 2 hours, basting every half-hour. Add honey to remaining ½ cup juice mixture. Bring to a boil; cook 3 minutes. Baste turkey with honey mixture every 15 minutes for remaining 1 hour roasting time or until juices run clear.

Savory Stuffing

Use to stuff turkey, or bake at 350 degrees for 35 minutes.

2 large onions, diced
2 cups diced celery
2 cloves garlic, finely chopped
6 tablespoons butter or margarine
15 cups cubed day-old French bread (two 7-ounce loaves)
1/3 cup chopped parsley
2 teaspoons ground sage
1 teaspoon poultry seasoning
½ teaspoon pepper
3 cups chicken broth

1) Saute onion, celery and garlic in 4 tablespoons of the butter in skillet for 3 minutes or until onion softens.
2) Combine sautéed vegetables, bread cubes, parsley, sage, poultry seasoning and pepper in large bowl. Mix well.
3) Melt remaining 2 tablespoons butter in saucepan. Add butter and chicken broth to stuffing; toss to mix. Stuff the turkey and roast. Or, spoon into 13x9x2-inch baking pan or other shallow baking dish. Bake, uncovered, in preheated moderate oven (350 degrees) for 35 minutes or until heated through.