In a large skillet melt margarine over medium heat. Sauté onions, celery, garlic, salt and pepper until golden. Approximately 5-7 minutes.
In a large bowl Toss together cubed bread, onion mixture, cranberries, apricots and prepared herbs .Moisten stuffing with Chicken stock prior to stuffing bird or baking in a roaster pan.
Pat Turkey dry inside and out. Stuff both cavities. Skewer cavities closed, tie legs together and tuck wings under back. Place in roasting pan breast side up. Follow cooking directions based on the weight of your bird to an internal temperature of 165°F (74°C).
Remaining stuffing: place in a casserole dish and moisten with chicken stock. Bake covered for 35-40 minutes at 400°F. For a crispier finish uncover for the last 5 minutes. Makes enough stuffing for a 16lb bird.
Tips & Variations
- Stuffing can be prepped and stored in the refrigerator up to 24hours ahead.
- Hold back Chicken stock until just prior to stuffing the bird or baking in a casserole dish.