20 cups French bread cut into 1/2-inch cubes
2 large onions, chopped
2 cups sliced celery
2 medium red or green sweet peppers, chopped
3/4 cup margarine or butter
6 beaten eggs
2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
1 10-3/4 ounce can condensed cream of shrimp soup
1 cup snipped fresh fennel leaves or 1 teaspoon fennel seed, crushed
1 20- to 24-pound turkey

Spread bread in shallow baking pan. Bake in convection oven at 300 degrees for 8 to 10 minutes on mode, 10 to 15 minutes in a standard oven.

In large skillet cook vegetables in margarine or butter until tender. Add to large bowl with eggs, crabmeat, soup, fennel, 1/4 cup water and 1 tsp. pepper. Add bread cubes, toss lightly to mix. Add 1/4 cup more water, if desired, for moister stuffing.

Rinse turkey and pat dry. Season body cavity with salt and spoon stuffing loosely into neck cavity and body cavity. Twist wing tips under back and truss legs.

Place breast side up on rack in shallow roasting pan. Insert meat thermometer into thigh muscle, careful not to touch the bone. Cover loosely with foil. Place remaining stuffing in casserole, cover and chill.

Roast at 325degrees for 4-1/2 hours in Convection oven.
Standard Oven 5 to 6-1/2 hours or until the thermometer registers 180 degrees to 185degrees and drumsticks move easily.

Uncover turkey.

Place casserole of stuffing.

Put turkey back in oven for remaining 35 to 45 minutes.

Let turkey stand, covered for 15 minutes before carving.

Makes 26 to 32 servings.

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