Cherry-Pecan Stuffed Turkey | Midwest Living

Cherry-Pecan Stuffed Turkey

Cherry-Pecan Stuffed Turkey

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  • Makes: 10 to 12 servings
  • Prep 35 mins
  • Roast 3 hrs
  • Stand 15 mins

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Dried cherries add a hint of sweetness to the traditional stuffing in this side-dish recipe. The chopped pecans lend a satisfying crunch.


  • 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


  1. 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.
  2. 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.
  3. 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.

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