Cherry-Pecan Stuffed Turkey
- 3/4 cup chopped onion
- 3/4 cup butter
- 3 tablespoons sweet Marsala, dry sherry, or chicken broth
- 3/4 teaspoon salt
- 3/4 teaspoon paprika
- 3/4 teaspoon dried thyme, crushed
- 1/4 teaspoon ground white pepper
- 6 cups soft bread crumbs
- 1 1/2 cups sliced celery
- 1 cup dried tart cherries
- 3/4 cup coarsely chopped pecans
- 1/4 cup chicken broth
- 1 (10- to 12-pound) turkey
- For stuffing, in a medium skillet, cook onion in butter until tender but
not brown. Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white
pepper. Transfer the ingredients to a large bowl. Add bread crumbs, celery,
cherries, and pecans; toss to mix well. Drizzle with the chicken broth; toss.
Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck
skin with a skewer. Lightly spoon the remaining stuffing into the body cavity.
Tie the drumsticks to the tail.
- Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert
a meat thermometer into the thigh muscle. Roast the turkey, uncovered, in a
325 degree F oven for 3 to 3 3/4 hours or until the meat thermometer registers
180 to 185 degrees F (cut string between drumsticks when the bird is two-thirds
- Let roasted turkey stand, covered, 15 to 20 minutes before carving.
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