Instructions: Preheat oven to 375 degrees. Arrange bread on two 15- by 10-inch jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350 degrees.

Melt margarine in large saucepan over medium heat. Add onions and celery; cook and stir 8 minutes or until vegetables are tender; remove from heat. Add bread cubes, poultry seasoning, thyme, rosemary, salt and pepper; mix well. Combine cranberries and sugar in small bowl; mix well. Add to bread mixture; toss well. Drizzle chicken broth evenly over mixture; toss well.

Remove giblets from turkey. Rinse turkey and cavity in cold water; pat dry with paper towels. Fill turkey cavity loosely with stuffing. Place remaining stuffing in casserole sprayed with nonstick cooking spray. Cover casserole; refrigerate until baking time.

Spray roasting pan with nonstick cooking spray. Place turkey, breast-side up, on rack in roasting pan. Bake 3 hours or until thermometer inserted in thickest part of thigh registers 180 degrees and juices run clear. Transfer turkey to serving platter. Cover loosely with foil; let stand 20 minutes.

Place covered casserole of stuffing in oven; increase temperature to 375 degrees. Bake 25 to 30 minutes or until hot.

Remove and discard turkey skin. Slice turkey and serve with cranberry stuffing. Garnish with fresh rosemary sprigs, if desired.

This recipe yields 20 servings.

Comments: A New England twist enlivens this quintessential holiday dish. Taking off the turkey skin eliminates loads of fat without removing any of the succulence.

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