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Source: Campbell's Recipes
Tagged With: 12 servings
Roasted Pecan & Dried Cherry-Stuffed Turkey
This delectable version of a roast turkey is made special by placing fresh herbs under the skin and adding pecans and dried cherries to herb-seasoned stuffing.  The result is an exquisite, crowd-pleasing dish.  Plus, clean-up is easy, because the turkey is cooked in an oven bag.
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Serves: 12 servings
Prep Time: 30 minutes
Cook Time: 3 hours
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8 tablespoons all-purpose flour
1 turkey size Reynolds® Oven Bag
3 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
3/4 cup pecan halves, toasted and chopped
1 cup dried cherries or cherry-flavored dried cranberries
1 turkey (12 to 14 pounds)
fresh sage leaves
fresh thyme leaves
1 cup Swanson® Chicken Stock (Regular or Unsalted)




Heat the oven to 350°F.
Place 1 tablespoon flour into the oven bag. Close the bag and shake to coat. Place the bag into a large roasting pan at least 2-inches deep.
Heat 2 tablespoons oil in a 3-quart saucepan over medium heat. Add the onion and celery and cook until they're tender, stirring occasionally. Stir in the broth.  Remove the saucepan from the heat.  Add the stuffing, pecans and cherries and mix lightly.
Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel.
Loosen the skin carefully from the breast meat, using your fingers. Place the sage and thyme under the skin.
Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together.  Brush the turkey with the remaining oil.
Place the turkey, breast-side up, into the oven bag. Pour the stock over the turkey. Close the oven bag with the nylon tie. Tuck the end of the bag into the pan.  Cut 6 (1/2-inch) slits in the top of the oven bag. Insert a meat thermometer through the slit into the thickest part of the meat, not touching the bone.
Roast for 3 hours or until the thermometer reads 180°F. Begin checking for doneness after 2 1/2 hours of roasting time. Remove the turkey from the bag. Let the turkey stand for 10 minutes before slicing.
Stir the remaining flour and the pan drippings from the oven bag in a 2-quart saucepan until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the turkey and stuffing.
Helper: Bake any remaining stuffing in a covered casserole with the turkey for the 30 minutes of roasting or until the stuffing is hot.  Use an instant-read thermometer to check that the center of the stuffing mixture both in the turkey and in the casserole reaches 165° F.
Ingredient Note: To toast the pecans, heat the oven to 350°F. Arrange the pecans in a single layer on a rimmed baking sheet. Bake for 10 minutes or until the pecans are lightly browned.





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