Fruit glazed turkey

(for 10-12 lb turkey)

Stuffing:
14 oz package unseasoned cubes
1 small chopped onion
1 medium tart apple (pealed/ chopped)
1 celery rib (chopped)
1 c raisins
1 c hot water
1 c melted butter
1 T poultry seasoning
1 10-12 lb turkey

Glaze:
2 cans (8 oz) unsweetened crushed pineapple, undrained.
1 can (11 oz) mandarin oranages, undrained
1/8 t ground cinnamon
1/8 t cloves

Gravy
3 T flour
1/2 t salt
1/4 t pepper

1. In large bowl, combine first 8 ingredients. Loosely stuff in turkey just before baking. Place remaining in greased 1 qt baking dish. Cover and refrigerate until ready to bake. Tie drumsticks together. Place breast side up on rack in roasting pan. Bake uncovered 325 for 1 hour.
2. Meanwhile, combine glaze ingredients in blender. Cover and process until smooth. Cover and refrigerate 1 c for gravy. Brush on turkey with remaining glaze. Add 1/2 inch hot water in roasting pan. Bake 2 1/2 to 3 hours or until meat temperature measures 180 inside turkey and 165 for stuffing. Basting with glaze and pan drippings 2-3 times. Cover if the turkey browns to quickly.
3. Discard unused glaze. Cover and bake stuffing for 30-40 mins. Uncover and bake 10 mins or until light brown.
4. Cover turkey and let stand 20 mins before removing stuffing and carving turkey

For Gravy:
1. Loosen brown bits from pan. Pour fat drippings and browned bits into bowl. Skim fast reserving 1/4 c. In c measuring cup combine drippings and broth/ water to measure up to 2 c. In saucepan combine flour, salt, and pepper. Whisk in fat drippings. Cook over medium heat until thick and bubbly. Stir in glaze. Boil. Cook for 2 mins or until thickened.