1. Preheat oven to 400 degrees. Place turkey, breastside-up, on a rack in a roasting pan. Tuck the wings under the bird. Rub the dipping oil over the turkey skin. Add water to pan.

2. Prepare the stuffing. Spray a 9-by-5 inch loaf pan with gluten free vegetable cooking spray. Break the cornbread into large pieces and add to a large bowl.

3. In a large nonstick skillet, heat oil over medium-high heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add apples, pepper, salt, and celery seeds. Cook and stir for about 5 more minutes; apples should be tender.

4. While apples and onions cook, prepare herbs from the poultry bouquet. Removethe stems from the rosemary, sage, and thyme and finely chop the leaves; discard stems. Remove onion mixture from heat and stir in chopped herbs. Add mixture to cornbread bowl and mix gently to distribute.

5. In a medium bowl, whisk together the eggs and broth. Pour broth mixture over the cornbread and stir gently until the mixture is evenly blended. Fill the turkey cavity with about 3 cups of the stuffing, leaving roomfor the stuffing to expand. Transfer the extra stuffing to the prepared loaf pan and spread in an even layer. Cover the pan with foil and refrigerate. Tie the drumsticks together with kitchen twine.

6. Place turkey in the oven and reduce the temperature to 325 degrees. Roast for 2 hours.

7. While the bird is roasting, make the glaze. In a small saucepan over medium-high heat, combine cider, sugar, and mustard and bring to a simmer. Continueto simmer until reduced by half and syrupy, about 30 to 35 minutes. There should be about 2/3 cup.

8. After turkey has roasted 2 hours, place the pan of extra stuffing in the oven. Bake stuffing and turkey for 45 minutes, then remove foil. Baste turkey with prepared glaze.

9. Bake an additional 15 minutes, baste again, and use an instant-read thermometer to check the internal temperature of the stuffing inside the turkey. It should be 165 degrees. If it's not, return to oven and checkat 10-minute intervals until the stuffing in the turkey reaches the correct temperature. The extra stuffing is done when it is firm and lightly toasted on top, about 50 to 60 minutes total.

10. Remove turkey from oven and transfer to a serving platter. Transfer stuffing from the turkey to a serving bowl. Loosely wrap the turkey in foil and let it rest for 15 to 20 minutes.

11. Prepare the gravy. Strain the cooking juices from the roasting pan. Skim and discard any fat. Measure out 2 1/4 cups; reserve any extra for another use or discard. In a small saucepan, whisk together cornstarch and 1/4 cup of the strained juices. Heat over medium heat and whisk in the remaining 2 cups cooking juices, salt, pepper, and Gravy Master. Bring mixture to a simmer;it will thicken as soon as it simmers. Turn off heat and whisk in butter. Transfer to a gravy boat.

12. Carve turkey tableside. Alternately, carve turkey in the kitchen and arrange the sliced meat on a serving platter. Serve with dressing and gravy in serving containers on the side.

Source: Hannaford fresh Magazine, November - December 2011