Turkey Breast with Apricot, Apple and Currant Stuffing

Combine apricots, currants and applejack or cider in small saucepan and mix well. Bring to simmer. Remove from heat. Cover and let stand 30 minutes.

Spread bread cubes on a large baking sheet and bake in a preheated 275 degree F oven, stirring frequently, until crisp and dry. Cool and transfer to large bowl.

Melt butter in large skillet over medium heat. Add onion, celery and apples. Season to taste with salt and pepper. Sauté until onion is tender but not brown, about 10 minutes. Add cloves, thyme and sage and stir until blended. Remove from heat.

Add apple and apricot mixtures with liquid to bread and toss lightly. Mixture may appear dry but will become moist from juices in the bird. Season to taste with salt and pepper. Makes 8-9 cups.

Sprinkle salt and pepper in the interior cavity of the turkey. Sprinkle outside of turkey with additional salt and pepper. Brush with additional unsalted butter.

Place turkey, on a rack, in a 13-X 9-X 2-inch roasting pan, lightly coated with vegetable cooking spray.

Spoon half of stuffing mixture under breast cavity. Spoon remaining stuffing into a baking dish, lightly coated with vegetable cooking spray; cover and refrigerate.

Roast turkey breast, uncovered, at 325 degrees F for 2 to 2-1/2 hours or until food thermometer registers 170 degrees F in deepest portion of breast and stuffing registers 165 degrees F.

Bake stuffing casserole, uncovered, along with turkey breast during last 45 minutes.

Allow turkey breast to stand for 15 minutes before carving. Transfer to platter and garnish.