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.
Total TimePrep: 15 min. Bake: 4 hours + standing
Makes10-12 servings (6 cups stuffing)
- 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
- 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 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 carving the turkey. If desired, thicken pan drippings for gravy.
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 Facts6 ounce-weight: 491 calories, 14g fat (5g saturated fat), 148mg cholesterol, 513mg sodium, 30g carbohydrate (14g sugars, 2g fiber), 58g protein.
Originally published as Turkey with Cherry Stuffing in Country Woman November/December 2000