Cherry Glazed Turkey With Dried Cherry Apple Stuffing Recipes

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.

Steps:

• In a saucepan, saute celery and onion in butter until tender. Stir in thyme and poultry seasoning. In a large bowl, combine stuffing, raisins and celery mixture. Add broth and cherries; toss to mix., Loosely stuff turkey just before baking. Skewer openings; tie drumsticks together. Place the turkey, breast side up, on a rack in a roasting pan. Brush with oil. , Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. Baste occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. , Cover and let stand for 20 minutes before removing the stuffing and carving the turkey. If desired, thicken pan drippings for gravy.

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add cherries, pecans, sage, and fennel seed and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Steps:

• Heat oven to 325°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. 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 ingredients. Use 4 cups of the stuffing to fill body cavities of 12-pound turkey (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake.
• Roast stuffed turkey as directed in recipe. Bake stuffing in baking dish with turkey for the last 40 to 50 minutes of baking time or until thoroughly heated (165°F).

Steps:

• In a saucepan combine ingredients.
• Bring to a boil and cook for 2 min.
• Remove from heat; cool bast turkey last two hours of cooking.
• Makes outstanding gravy.

Steps:

• Heat oven to 350°F with rack in middle. Generously butter baking dish.
• Roast pecans in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes. Let cool, then coarsely chop.
• Divide bread between 2 large baking sheets and bake, switching position of sheets halfway through baking, until golden, 15 to 25 minutes.
• Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, stirring and breaking up lumps, until browned, about 5 minutes. Transfer sausage to a very large bowl.
• Add butter to skillet and heat over medium heat until foam subsides. Add onions, celery, garlic, allspice, and 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until beginning to brown lightly, 12 to 15 minutes. Add vegetables to sausage with bread, cherries, and pecans, and toss to mix well.
• In a medium bowl, whisk eggs, then whisk in stock, cream, and parsley, and pour over stuffing. Stir stuffing well, then spread it out in baking dish. Chill if turkey is more than 1 hour from being done.
• When turkey is done, increase oven temperature to 425°F. Cover stuffing tightly with foil and bake until hot throughout, 20 to 25 minutes. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.

Steps:

• In a frypan, melt butter, saute onion and garlic until soft (not brown), about 5 minutes.
• Add in the bread cubes and herbs, stirring to combine.
• Stir in apples, wine, stock, pecans, cranberries and parsley (if the mixture seems too dry add in just a bit more stock, not too much!).
• Cool to almost room temperature.
• Add in egg or egg whites.
• Season well with salt and lots of pepper.
• Stuff into the turkey.