Turkey with Bacon Cherry Stuffing Recipe

4.5 1 2
Turkey with Bacon Cherry Stuffing Recipe
Turkey with Bacon Cherry Stuffing Recipe photo by Taste of Home
Publisher Photo

Turkey with Bacon Cherry Stuffing Recipe

Read Reviews
4.5 1 2
Publisher Photo
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."
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 3-1/2 hours + standing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 3-1/2 hours + standing

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

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 cubed, 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. 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.
Originally published as Turkey With Cherry Stuffing in Taste of Home October/November 2004, p13

Nutritional Facts

4 ounce-weight: 642 calories, 27g fat (8g saturated fat), 249mg cholesterol, 577mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 76g protein.

  • 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
  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. In a large bowl, combine the stuffing cubed, broth, sage, thyme, pepper and salt. Stir in the bacon, celery mixture and cherries.
  2. 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. 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.
  3. 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.
Originally published as Turkey With Cherry Stuffing in Taste of Home October/November 2004, p13

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redluver User ID: 1343016 137351
Reviewed Oct. 26, 2013

"I used dried cranberries instead of dried cherries, which worked well. The stuffing tasted very good, however, next time I would season the skin of the turkey with some salt, pepper, garlic powder, thyme, etc."

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