Directions (continued)

• sage; rub over turkey.
• In a large skillet, melt remaining butter. Add celery and onion;
• saute until tender. Add the broth, nuts and seasonings. Bring to a
• boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in
• stuffing cubes.
• Spread stuffing mixture over turkey to within 1 in. of edges. Roll up
• jelly-roll style, rolling turkey away from you; arrange skin over
• top of roll. Tie with kitchen string at 2-in. intervals.
• Place on a rack in a large roasting pan. Combine pineapple juice and
• olive oil; set aside.
• Bake turkey at 325° for 2-1/4 to 2-3/4 hours or until a
• thermometer reads 170°, basting occasionally with pineapple
• juice mixture.
• Remove meat to a serving platter and keep warm. For gravy, add broth
• to the pan, scraping to loosen browned bits. Pour into a small
• saucepan and bring to a boil. Combine cornstarch and pineapple juice
• until smooth; gradually stir into the pan. Bring to a boil; cook and
• stir for 2 minutes or until thickened. Serve with turkey. Yield: 12
• servings.