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- Makes: 10 to 12 servings
- Prep
35 mins
- Roast
3 hrs
- Stand
15 mins
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
-
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 degrees F to 185 degrees F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving. Makes 10 to 12 servings.
