1 pound sliced bread

3 medium onions -- chopped

3 medium tart apples -- chopped

1 1/2 cups fully cooked ham -- diced

1 cup celery -- sliced

1 Tablespoon dried savory

2 teaspoons lemon peel -- grated

1 1/2 teaspoons orange peel -- grated

1 teaspoon salt

1/2 teaspoon each: pepper and fennel seed,

1/2 cup butter or margarine

1 1/2 cups slivered almonds -- toasted

1/2 cup dried currants

1 cup turkey or chicken broth

1/2 cup apple juice

1 14 pound turkey -- (14 to 16)

Cut bread into 1/2" cubes and place in a single layer on ungreased baking sheets. Bake at 225 degrees for 30-40 minutes, tossing occasionally until partially dried. Meanwhile, in a skillet, saute the next 10 ingredients in butter until onions and apple 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 degrees for 4-1/2 to 5 hours or until thermometer reads 185 degrees. When turkey begins to brown, cover lightly with foil and baste if needed.