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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 325F oven for 3 to 3-3/4 hours
 or until the meat thermometer registers 180F to 185F (cut string
 between drumsticks when the bird is two-thirds done). Let roasted
 turkey stand, covered, 15 to 20 minutes before carving.