Prep: 50 minutes plus standing | Serves: 12 | Bake: 3 hours 30 minutes

1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. In small saucepot, heat vinegar and 1 teaspoon thyme to a simmer over medium-low heat; simmer 10 minutes or until reduced by half, stirring occasionally. Whisk in butter and honey; let stand 5 minutes. Makes about 1 cup glaze.

2. Remove neck, giblets and liver from turkey; discard. Place roasting rack in large roasting pan; place turkey on rack. Sprinkle inside cavity and outside of turkey with salt and pepper; tie legs together with kitchen string and tuck wing tips under turkey to hold in place. Brush turkey with 1/4 cup glaze; add 1/2 cup stock to roasting pan. Loosely tent turkey with aluminum foil; roast 2 hours, brushing with glaze and adding 1/2 cup stock to the pan every 30 minutes. Remove foil; roast 45 minutes or until thermometer inserted in thickest part of thigh reaches 165°, basting with pan drippings occasionally. Transfer turkey to cutting board; tent with aluminum foil and let stand 20 minutes.

3. In large skillet, cook prosciutto over medium heat 5 minutes or until crisp; with slotted spoon, transfer to large bowl. In 2 batches, add bread to skillet and cook over medium-low heat 10 minutes or until toasted, stirring occasionally; transfer to bowl with prosciutto. Add panino, apple, celery, onion, and remaining 1 teaspoon thyme and 2 cups stock; toss. Spread stuffing in prepared dish; cover with aluminum foil and bake 30 minutes. Remove foil; bake 15 minutes or until top is golden brown. Makes about 6 cups stuffing.

4. Carve turkey; serve with stuffing.

Approximate nutritional values per serving (about 8 ounces turkey, 1/2 cup stuffing): Calories, g Fat, g Saturated Fat, mg Cholesterol, mg Sodium, g Carbohydrates, g Fiber, g Sugars, g Added Sugars, g Protein

Chef Tip(s):

This recipe can also be made with dark balsamic vinegar or sherry vinegar.