For glaze, in a small saucepan combine maple syrup, mustard, 1 tablespoon margarine or butter, and Worcestershire sauce. Cook and stir over medium heat until margarine or butter melts. Set aside.

Rinse turkey; pat dry. Place turkey, skin side up, in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 2 to 2-1/2 hours or until a meat thermometer inserted in thickest part registers 170 degrees F. Brush with glaze during the last 30 minutes of roasting.

Meanwhile, in a large mixing bowl combine dry bread cubes, parsley, onion, orange peel, marjoram, thyme, garlic, salt, and pepper. Mix well. In a small mixing bowl stir together the 1/4 cup melted margarine or butter, eggs, water, and orange juice. Toss with bread mixture; if necessary, add more water for desired moistness. Spoon stuffing into a 3-quart casserole.

Bake stuffing, uncovered, alongside turkey during the last 50 minutes of roasting or until stuffing is heated through. Makes 8 to 10 servings.

Prepare stuffing up to 8 hours before baking. Cover and chill. Allow 1 to 1-1/4 hours to bake chilled stuffing.