Turkey with Wine-Simmered Fruit Stuffing
Dried apricots, cherries and raisins are simmered in wine and combined with oatmeal bread and pecans for a deliciously unique stuffing.
10 slices oatmeal bread, cut into cubes
1 cup white wine
1 cup chopped Granny Smith apple
1/2 cup chopped dried apricots
1/2 cup golden raisins
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped toasted pecans
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 1/2 cups chicken broth
1 (14-pound) Butterball® Whole Turkey, thawed if frozen
Non-stick cooking spray
- Preheat oven to 325°F (160°C).
- Spread bread pieces on a large shallow baking pan. Bake 20 to 30 minutes or until lightly browned and dried, stirring occasionally.
- Bring wine, apples, apricots, and raisins to boil in medium saucepan on high heat; reduce heat. Simmer 5 minutes or until wine is absorbed. Remove from heat. Cool slightly.
- Cook and stir onions and celery in butter in large skillet on medium heat 8 minutes or until vegetables are tender. Remove from heat.
- Stir fruit mixture, pecans, salt and pepper into skillet. Place mixture in large bowl. Stir in bread pieces and broth.
- Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
- Drain juices from turkey. Pat dry with paper towels.
- Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity completely with stuffing.
- Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray.
- Bake 4 to 4 1/2 hours, or until meat thermometer reaches 165°F (73.8°C); when inserted in center of stuffing and 180°F (82.2°C); when inserted in deepest part of thigh. Cover breast and tops of drumsticks with aluminum foil after 2 1/2 hours to prevent overcooking of breast.
- Let stand 15 minutes before removing stuffing and carving.
Makes 14 servings.
Recipe and photograph courtesy of Butterball, LLC.