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.
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VERIFIED BY Taste of Home Test Kitchen
- 3/4 cup chopped celery
- 1/3 cup chopped onion
- 2 tablespoons butter or margarine
- 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 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 carving the turkey. If desired, thicken pan drippings for gravy. Yield: 10-12 servings (6 cups stuffing).
Originally published as Turkey with Cherry Stuffing in Country Woman November/December 2000, p31
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Reviewed Nov. 20, 2012
"I found this recipe 10 years ago and it has become a family tradition! This is what stuffing should taste like"