Ingredients
3/4 cup chopped celery1/3 cup chopped onion2 tablespoons butter3/4 teaspoon dried thyme1/4 teaspoon poultry seasoning5 cups seasoned stuffing cubes3/4 cup golden raisins3/4 cup chicken broth1 can (14-1/2 ounces) pitted tart cherries, drained1 turkey (10 to 12 pounds)2 tablespoons vegetable oil
Preparation
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.
