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Turkey with Bacon Cherry Stuffing

 Turkey with Bacon Cherry Stuffing
From Elk Rapids, Michigan, Kathy Lee notes, "Since out state is a big producer of cherries, I use them often. They add lots of flavor to poultry stuffing."
10-12 ServingsPrep: 25 min. Bake: 3-1/2 hours + standing


  • 8 bacon strips, diced
  • 1-1/2 cups chopped celery
  • 3/4 cup chopped onion
  • 7 ounces unseasoned stuffing cubes
  • 1-3/4 cups chicken broth
  • 1-1/2 teaspoons rubbed sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 cup dried cherries
  • 1 turkey (12 to 14 pounds)
  • Melted butter


  • In a skillet, cook bacon over medium heat until crisp. Remove with a
  • slotted spoon to paper towels; drain, reserving 2 tablespoons
  • drippings. Saute celery and onion in the drippings until tender.
  • In a large bowl, combine the stuffing cubes, broth, sage, thyme,
  • pepper and salt. Stir in the bacon, celery mixture and cherries.
  • Just before baking, loosely stuff the turkey. Skewer turkey openings;
  • tie drumsticks together. Place breast side up on a rack in a
  • roasting pan. Brush with butter.

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Turkey with Bacon Cherry Stuffing (continued)

Directions (continued)

  • Bake, uncovered, at 325° for 3-1/2 to 4-1/2 hours or until a meat
  • thermometer reads 180° for the turkey and 165° for the
  • stuffing, basting occasionally with pan drippings. Cover loosely
  • with foil if turkey browns too quickly.
  • Cover turkey and let stand for 20 minutes before removing stuffing
  • and carving turkey. If desired, thicken pan drippings for gravy.
  • Yield: 10-12 servings.
Nutritional Facts: 1 serving (4 ounces) equals 642 calories, 27 g fat (8 g saturated fat), 249 mg cholesterol, 577 mg sodium, 19 g carbohydrate, 2 g fiber, 76 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.