Cherry-Pecan Stuffed Turkey
From: Midwest LivingDried cherries add a hint of sweetness to the traditional stuffing in this side-dish recipe. The chopped pecans lend a satisfying crunch.
Servings: 10 to 12 servings
Prep: 35 mins
Total: 3 hrs 50 mins
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Ingredients
3/4 cup chopped onion
3/4 cup butter
3 tablespoons sweet Marsala, dry sherry, or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1-1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 10- to 12-pound turkey
Directions
1. For stuffing, in a medium skillet, cook onion in butter until tender but not brown. Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white pepper. Transfer the ingredients to a large bowl. Add bread crumbs, celery, cherries, and pecans; toss to mix well. Drizzle with the chicken broth; toss.
2. Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck skin with a skewer. Lightly spoon the remaining stuffing into the body cavity. Tie the drumsticks to the tail. Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh muscle.
3. Roast the turkey, uncovered, in a 325 degree F oven for 3 to 3-3/4 hours or until the meat thermometer registers 180 degrees F to 185 degrees F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving. Makes 10 to 12 servings.
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