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Turkey with Cherry Stuffing

Turkey with Cherry Stuffing
This moist stuffing, with its fruity blend of raisins and tart cherries, is a sweet twist on a traditional version. It's a tasty complement to tender poultry slices. Be prepared to dish up second helpings when you serve this bird.
10-12 ServingsPrep: 15 min. Bake: 4 hours + standing

Ingredients

  • 3/4 cup chopped celery
  • 1/3 cup chopped onion
  • 2 tablespoons butter
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 5 cups seasoned stuffing cubes
  • 3/4 cup golden raisins
  • 3/4 cup chicken broth
  • 1 can (14-1/2 ounces) pitted tart cherries, drained
  • 1 turkey (10 to 12 pounds)
  • 2 tablespoons vegetable oil

Directions

  • In a saucepan, saute celery and onion in butter until tender. Stir in
  • thyme and poultry seasoning. In a large bowl, combine stuffing,
  • raisins and celery mixture. Add broth and cherries; toss to mix.
  • Loosely stuff turkey just before baking. Skewer openings; tie
  • drumsticks together. Place the turkey, breast side up, on a rack in
  • a roasting pan. Brush with oil.
  • Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a meat
  • thermometer reads 180° for the turkey and 165° for the
  • stuffing. Baste occasionally with pan drippings. Cover loosely with
  • foil if turkey browns too quickly.
  • Cover and let stand for 20 minutes before removing the stuffing and
© Taste of Home 2013

2 of 2

Turkey with Cherry Stuffing (continued)

Directions (continued)

  • carving the turkey. If desired, thicken pan drippings for gravy.
  • Yield: 10-12 servings (6 cups stuffing).
Editor's Note: The stuffing may be prepared as directed and baked separately in a greased 2-qt baking dish. Cover and bake at 325° for 50-60 minutes. Uncover and bake 10 minutes longer or until lightly browned.
Nutrition Facts: 1 serving (6 ounces) equals 491 calories, 14 g fat (5 g saturated fat), 148 mg cholesterol, 513 mg sodium, 30 g carbohydrate, 2 g fiber, 58 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013