"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cherry-Pecan Stuffed Turkey Recipe

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This recipe for Cherry-Pecan Stuffed Turkey, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John and Kelly Siegel
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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 10-12 pound turkey

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

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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