Cherry-Pecan Stuffed Turkey Recipe
3/4 C. chopped onion
3/4 C. butter
3 T. sweet Marsala, dry sherry, or chicken broth
3/4 t. salt
3/4 t. paprika
3/4 t. dried thyme, crushed
1/4 t. white pepper
6 C. soft bread crumbs
1-1/2 C. sliced celery
1 C. dried tart cherries
3/4 C. coarsely chopped pecans
1/4 C. chicken broth
1 10- to 12 lb. turkey*
For stuffing, in a medium skillet, cook onion in butter till 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.
Rinse the turkey and pat dry. Spoon some of the stuffing into the neck cavity;
fasten the neck skin with a skewer. Lightly spoon the prepared 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� F. oven for 3 to 3-3/4 hours or until the
meat thermometer registers 180� F to 185� F (cut string between drumsticks when
the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20
minutes before carving.
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