Recipe

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• 1 1/2 cups minced onion
• 1 1/2 cups minced celery heart with leaves
• 1 tsp grated orange rind
• 1/2 tsp kosher salt
• 1/2 tsp freshly grated nutmeg
• 2 tbsp peanut oil
• 2 tbsp butter, melted
• 1 cup apple juice
• 1 tbsp apple cider vinegar
• 3 cups seedless red grapes, quartered
• 4 cups cubed whole wheat bread (6 slices)
• 1/3 cup unsalted peanuts, toasted
• 1/4 cup regular oats, uncooked
• 1/4 cup apple juice
• 1/4 cup butter, melted
• 1 tsp lemon juice
• 1 (9-lb) turkey
• salt and pepper
• garnishes: celery heart leaves , sage leaves, red grapes

• 1 Cook first 5 ingredients in hot oil and 2 tablespoons butter in a large skillet over medium-high heat, stirring constantly, 3 minutes. Stir in 1 cup apple juice and vinegar; bring to a boil. Remove from heat and let stand 30 minutes. Add grapes, bread, peanuts, and oats; stir well.
• 2 Combine 1/4 cup apple juice, 1/4 cup melted butter, and lemon juice; stir well and set aside for basting turkey.
• 3 Remove giblets and neck from turkey; reserve for Vidalia Onion and Giblet Gravy. Rinse turkey thoroughly with cold water; pat dry.
• 4 Spoon half of stuffing into neck cavity. Lift wingtips up and over back and tuck under bird. Spoon remaining stuffing into body cavity. Tie ends of legs together with string.
• 5 Place turkey on a lightly greased rack in a roasting pan, breast side up. Sprinkle turkey with salt and pepper. Insert meat thermometer into meaty portion of thigh, making sure it does not touch bone.
• 6 Place in a 450° oven; reduce heat to 350° and bake 1 hour. Cover loosely with aluminum foil. Bake 1 1/2 additional hours or until meat thermometer registers 180°, basting with apple juice mixture every 15 minutes. Let turkey stand 15 minutes before carving. Transfer to a serving platter. Garnish, if desired. Reserve pan drippings for Vidalia Onion and Giblet Gravy.
• 7 Note: To make Grape and Peanut Dressing, spoon dressing into a lightly greased 9 square pan. Bake, uncovered, at 350° for 50 minutes to 1 hour. (This is a moist dressing. For a drier dressing , decrease 1 cup apple juice to 2/3 cup.)