Print Options

 
 
 
 Print
Turkey with Bacon Cherry Stuffing Recipe

Turkey with Bacon Cherry Stuffing Recipe

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."
TOTAL TIME: Prep: 25 min. Bake: 3-1/2 hours + standing YIELD:10-12 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. In a large bowl, combine the stuffing cubes, broth, sage, thyme, pepper and salt. Stir in the bacon, celery mixture and cherries.
  • 3. 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.
  • 4. 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.
  • 5. 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 Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.