FOR CROUTONS:

1 whole grain or 7-grain bread (1 lb.)
3 tbsp. extra virgin olive oil
2 tbsp. dried thyme
1 tbsp. rubbed sage
2 tsp. crumbled dried rosemary
1/2 tsp. sweet paprika

FOR STUFFING:

3 tbsp. olive oil
2 c. yellow onion, chopped
1 c. celery, chopped
1 c. fresh fennel bulb, chopped
1 lb. seasoned bulk turkey (Kosher)
4 tart apples, cored & cut into 1/2" cubes (about 6 c.)
1 c. dried Michigan cherries
Grated peel of 3 oranges
1 tbsp. dried thyme
1 tbsp. rubbed sage
2 tsp. crumbled dried rosemary
1/2 c. fresh orange juice
1/2 c. defatted chicken broth
Salt & pepper to taste

To make croutons, preheat oven to 350 degrees. Cut bread into 1 inch cubes. Place in large bowl; toss with oil, thyme, sage, rosemary and paprika to coat. Bake in a single layer on baking sheet for 25 minutes or until golden. Remove to a large bowl.

To proceed with stuffing, heat 3 tablespoons olive oil in a large oven-proof casserole. Add onion, celery and fennel. Wilt over low heat for 10 minutes. Add to bread with a slotted spoon. Crumble turkey into same casserole and cook over medium heat, stirring, until opaque and lightly brown. Add to bread with a slotted spoon. Toss the remaining ingredients together, adding a bit more broth if stuffing seems too dry for your taste. Cool completely before stuffing the turkey. Do not stuff the turkey until just before you're ready to roast it.

Yield: About 20 cups, enough for an 18-24 pound bird. Per 1 cup serving: 183 calories, 8 g fat, 15 mg cholesterol.

Note: To heat stuffing outside of turkey, place in a 5 quart casserole, cover with aluminum foil and bake in a 350 degree preheated oven for 45 minutes.

Grilling The Turkey: Cooking a Thanksgiving turkey outside on the grill is becoming more and more popular. Here are a few tips: Just wrap the bird in aluminum foil and place it in a shallow, disposable foil pan. Over coals, with the hood down, roast the turkey 20 minutes per pound, basting frequently during the last 2 hours of cooking. Remove the foil for the last hour to brown the bird.