Ingredients
- 8 bacon strips, diced
- 1 1/2 s celery, chopped
- 3/4 onion, chopped
- 7 ozs. unseasoned stuffing cubes
- 1 3/4 s chicken broth
- 1 1/2 teaspoons rubbed sage
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 dried cherries
- 1 (12 to 14 lb.) turkey
- melted butter
Directions
In skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels; drain, reserving 2 tablespoons drippings. Saute celery and onion in drippings until tender. In bowl, combine stuffing cubes, broth, sage, thyme, pepper and salt. Stir in bacon, celery mixture and cherries. Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on rack in roasting pan. Brush with butter. Bake, uncovered, at 325° 3 1/2 to 4 1/2 hours or until meat thermometer reads 180° for turkey and 165° for stuffing, basting occasionally with pan drippings (cover loosely with foil if turkey browns too quickly). Cover turkey and let stand 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy. Makes 10 to 12 servings.
