WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Cherry-Glazed Turkey with Dried Cherry-Apple Stuffing

Complement savory slices of roast turkey with a fruity stuffing and cherry glaze.

Save and Share

false

( 11 Ratings)

11 Ratings

5 Stars 73%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

78de2f20-853a-483c-8c2a-e34feb84c609

Prep Time 30 min
Total Time 5 hr 25 min
Servings 12

Ingredients

Turkey

1: whole turkey (12 lb), thawed if frozen

2: tablespoons chopped fresh sage leaves

1: teaspoon salt

1/2: teaspoon pepper

Stuffing

1/2: cup butter or margarine

1: large onion, finely chopped (1 cup)

1: package (16 oz) herb-seasoned stuffing mix

2: medium red apples, chopped (2 cups)

1 1/2: cups dried cherries

1: cup chopped pecans

2 1/2: cups Progresso® chicken broth (from 32-oz container)

Glaze

1/2: cup cherry preserves or jam

1/4: cup ruby port or chicken broth

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 325°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray; set aside. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. In small bowl, mix sage, salt and pepper; rub into turkey skin.
2 In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until tender. In large bowl, thoroughly mix cooked onion and remaining stuffing ingredients.
3 Turn turkey breast side down. Fill neck cavity lightly with 1 cup of the stuffing (do not pack stuffing because it will expand during roasting). Fasten neck skin of turkey to back with skewer.
4 Turn turkey breast side up. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with 3 cups of the stuffing (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake. Tuck legs under band of skin at tail (if present), or tie together with heavy string.
5 On rack in shallow roasting pan, place turkey, breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
6 Cover turkey loosely with foil or roaster cover; roast 3 hours. Meanwhile, in small bowl, mix glaze ingredients; set aside.
7 Uncover turkey and place foil-covered baking dish with stuffing in oven. Roast 45 minutes to 1 hour 30 minutes longer, brushing turkey with glaze frequently, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing in turkey should read 165°F. Remove baking dish with stuffing from oven after 40 to 50 minutes of baking time or when thoroughly heated (165°F).
8 Place turkey on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately.

EXPERT TIPS

Expert Tips

Cherry preserves and ruby port give a rich, deep mahogany color and slightly sweet flavor to the turkey. Substitute cherry juice for the port if desired.

Use fresh herbs, cherries and plums to decorate to decorate the platter.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 780
Calories from Fat: 340),

% Daily Value

Total Fat: 38g; 38%
(Saturated Fat 12g, 12% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 165mg; 165%;
Sodium: 1210mg; 1210%;
Total Carbohydrate: 57g; 57%
(Dietary Fiber 4g 4% Sugars 20g 20% ),
Protein: 51g; 51%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 2%;
Calcium: 10%;
Iron: 25%;

Exchanges:

2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 1 of 1 Reviews View All

Posted 11/23/2011 1:12:30 PM REPORT ABUSE Shellmica25 said:

Rating:

Beautiful coloring, superb taste. We'll do this again. If using a larger bird, adjust ingredients, cooking time, make sure to baste frequently and foil tent as needed. It will be a family fave!

This reply was: Helpful Inspiring