1 (8-10 lb.) turkey
3/4 c. broth
2 tbsp. soft butter
Apricot-walnut stuffing
3/4 c. whipping cream

For Stuffing: Melt 1/4 cup butter in large frying pan; add 1/2 cup coarsely chopped walnuts. Stir over medium heat until toasted. Remove with slotted spoon, reserve. To pan, add 1/4 cup more butter; in it cook 1 medium finely chopped onion and 1 thinly sliced celery stalk until soft. To 6 cups day old French bread in a large bowl, add sauteed vegetables, walnuts, 1/2 cup slivered dried apricots, 1/2 teaspoon salt, 1/2 teaspoon dried tarragon, dash white pepper and 1/4 cup chopped parsley. Mix lightly. Gradually mix in 1/4 cup chicken broth, tossing just until bread is moist. Makes 8 cups.

Rinse turkey with cool water inside and out; pat dry. Reserve giblets and neck to make broth. Fill turkey with stuffing; skewer closed. Place any extra stuffing in a buttered casserole dish. Rub turkey with butter. Place turkey, breast up, on a rack in a shallow pan; insert meat thermometer. Roast turkey, uncovered at 325 degrees, brushing several times with drippings. Remove turkey, keep warm. Skim fat from drippings in pan. Add cream and broth. Cook, stirring to loosen drippings and reduce liquid about 1/3. Serve sauce with turkey.