CHERRY-GLAZED TURKEY WITH DRIED CHERRY-APPLE STUFFING

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Cherry-Glazed Turkey with Dried Cherry-Apple Stuffing image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h25m

Yield 12

Number Of Ingredients 13

1 whole turkey (12 lb), thawed if frozen
2 tablespoons chopped fresh sage leaves
1 teaspoon salt
1/2 teaspoon pepper
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)
1/2 cup cherry preserves or jam
1/4 cup ruby port or chicken broth

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cover turkey loosely with foil or roaster cover; roast 3 hours. Meanwhile, in small bowl, mix glaze ingredients; set aside.
  • 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).
  • 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.

Nutrition Facts : Calories 780, Carbohydrate 57 g, Cholesterol 165 mg, Fat 3 1/2, Fiber 4 g, Protein 51 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 20 g, TransFat 1 1/2 g

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