Instructions: Fry eight slices bacon until crisp. Drain bacon, crumble and set aside. Saute onion and celery in bacon drippings. When vegetables are tender, add 1/2 cup water, and simmer for five minutes. Stir in stuffing mix and crumbled bacon. Dissolve bouillon cube in 1/2 cup hot water. Add 1/2 cup red wine to bouillon. Add bouillon-wine liquid to stuffing mixture, and stuff turkey.

Transfer turkey to roasting pan. Lay 4 slices of bacon across the breast, and wrap a slice of bacon around each leg. Cover pan with foil; then place lid on pan. Bake in 300-degree oven for 41/2 hours. Remove cover and foil. Pour remaining wine over turkey. Baste every 10 minutes while cooking an additional 40 minutes.

Yield: 12 to 15 servings

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