Turkey with Cherry Stuffing



  • 3/4 cup chopped celery
  • 1/3 cup chopped onion
  • 2 tablespoons butter
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 5 cups seasoned stuffing cubes
  • 3/4 cup golden raisins
  • 3/4 cup chicken broth
  • 1 can (14 1/2 ounces) pitted tart cherries, drained
  • 1 whole turkey (10 to 12 pounds)
  • 2 tablespoons vegetable oil    


  1. In a saucepan, sauté celery and onion in butter until tender.
  2. Stir in thyme and poultry seasoning.
  3. In a large bowl, combine stuffing, raisins and celery mixture.
  4. Add broth and cherries; toss to mix.
  5. Loosely stuff turkey just before baking.
  6. Skewer openings; tie drumsticks together.
  7. Place the turkey, breast side up, on a rack in a roasting pan.
  8. Brush with oil.
  9. Bake, uncovered, at 325° for 4 to 4 1/2 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing.
  10. Baste occasionally with pan drippings.
  11. Cover loosely with foil if turkey browns too quickly.
  12. Cover and let stand for 20 minutes before removing the stuffing and carving the turkey.
  13. If desired, thicken pan drippings for gravy.
  14. Yield: 10-12 servings (6 cups stuffing).
  15. Editor’s Note: The stuffing may be prepared as directed and baked separately in a greased 2-quart baking dish. Cover and bake at 325° for 50-60 minutes. Uncover and bake 10 minutes longer or until
    lightly browned.


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