Apple-Almond Stuffed Turkey

1 loaf (1 pound) sliced bread
3 medium onions, chopped
3 medium tart apples, chopped
1-1/2 cups diced fully cooked ham
1 cup sliced celery
1 tablespoon dried savory
2 teaspoons grated lemon peel
1-1/2 teaspoon grated orange peel
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon fennel seed, crushed
1/2 cup butter
1-1/2 cups slivered almonds, toasted
1/2 cup dried currants
1 cup turkey or chicken broth
1/2 cup apple juice
1 turkey (14 to 16 pounds)

Cut bread into 1/2-in. cubes and place in a single layer on ungreased baking sheets. 
Bake at 225° for 30-40 minutes, tossing occasionally until partially dried. 

Meanwhile, in a skillet, saute the next 10 ingredients in butter until onions and apples are tender, about 15 minutes. 

Transfer to a large bowl. Add the bread cubes, almonds, currants, broth and juice; toss well. 

Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. 

Bake, uncovered, at 325° for 4-1/2 to 5 hour or until thermometer reads 180° for the turkey and 165° for the stuffing. 
When the turkey begins to brown, cover lightly with foil and baste if needed.
Makes 12 servings (12 cups stuffing). 
 Note: Stuffing may be baked separately in a greased 3-qt. baking dish.
Cover and bake at 325° for 1 hour; uncover and bake 10 minutes more.