1 large onion, peeled and diced
6 ribs celery, sliced
1 cup STAR Originale Olive Oil
3 (6 oz.) packages stuffing mix for turkey (such as Stove Top)
4 cups chicken broth
2 (14.75 oz.) jars CARA MIA Artichoke Hearts in Water, drained and roughly chopped
salt and pepper
1 (12- to 14-lb.) turkey, rinsed inside and out and patted dry

Preheat oven to 325ºF.

In large skillet, sauté onion and celery in 1/2 cup olive oil until tender, about 5 minutes, stirring often. Add stuffing mix and toss until mixed.
Bring broth to a boil and pour over stuffing, tossing to moisten evenly. Fold in artichoke hearts. Season to taste with salt and pepper.

Season inside and outside of turkey with salt and pepper to taste. Loosely spoon stuffing into body and neck cavities. Truss turkey and place, breast-side up, on rack of roasting pan. Brush turkey liberally with some of remaining oil. Roast 2 1/2 to 3 hours or until meat thermometer reads 180ºF when inserted into meaty portion of thigh (stuffing should read 165ºF), brushing every 30 minutes with additional oil.

Bake remaining stuffing in oiled baking dish, covered with foil, during last 30 minutes of turkey roasting time.
Allow turkey to stand at room temperature for 15 minutes before carving.

Makes about 12 servings