1. Preheat oven to 325 degrees F. Have ready a roasting pan with a rack.
2. Prepare stuffing. Heat 2 Tbsp. of the oil in a large skillet over medium heat. Add onion and celery. Cook 5 minutes, stirring often. Add apricots, apples, and cranberries. Cook until onion and celery are tender, 5 to 7 minutes, stirring often. Stir in poultry seasoning. Place cornbread stuffing in a large bowl; pour onion mixture over stuffing. Add sage and pepper and stir to distribute. Gradually stir in 1 to 11/2 cups broth, until bread cubes are moistened but not soggy. Add additional broth if needed.
3. Prepare turkey. Remove giblets and neck from turkey. Pat turkey inside and out with paper towels; spoon stuffing loosely into the turkey cavity. Turn the wings back to hold the neck skin in place. Return legs to tucked position, if untucked, and tie with twine if needed. Place stuffed turkey breast side up on rack in roasting pan. Brush turkey with remaining 3 Tbsp. oil. Insert meat thermometer into the lower part of the thigh next to the body, being careful not to touch the bone. Tent turkey loosely with foil. Roast until internal temperature reaches 180 degrees F, 31/2 to 41/2 hours. After 11/2 hours, baste with drippings; continue basting every half hour. Remove foil during the last 30 to 60 minutes of roasting. The center of the stuffing should be 165 degrees F.
4. Transfer turkey to a cutting board. Cover loosely with foil and let stand 20 minutes before carving. Transfer stuffing to a serving bowl, then carve the turkey and serve.
Source: Hannaford fresh Magazine, November - December 2013