Instructions: Preheat the oven to 325, prepare the dressing. In batches, pulse the bread cubes in food processor until they are crumbled into small pieces and transfer them to the largest bowl you have. In medium saucepan over medium heat melt the butter; add celery and onion and saute until the onion is transparent, about 6 minutes. After about 3 minutes, add currents, stir the butter mixture into the bread crumbs, then add parsley, sage, thyme, nutmeg, and 1 cup of broth. Combine well

The turkey should be stuffed lightly, for the dressing will expand as it cooks. Fill the neck cavity, and fold the skin over the back and fasten with skewers; twist the wing tip under the back of the turkey to rest against the neck skin. Stuff the body cavity, then use skewers to close the cavity or tuck the ends of the legs under the band of skin art the tail or simply tie the legs together with clean string

To the remaining dressing add the beaten egg and the remaining 1/2 cup of broth transfer to an oiled 2 quart casserole and bake at 325 for 1 hour covered then 30 minutes uncovered

Place the stuffed turkey on a rack, breast side up, in an oven roasting pan. Brush the melted butter over entire turkey. Place a meat thermometer in the fatty part of the thigh, being careful not to touch the bone. Roast until reads 185 or until fleshy parts of drumstick felt soft when pressed, when the turkey is 2/3 done release the legs to permit the heat to reach heavy meated part

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