Image of Turkey with Wine-Simmered Fruit Stuffing

Turkey with Wine-Simmered Fruit Stuffing

Dried apricots, cherries and raisins are simmered in wine* and combined with oatmeal bread and pecans for a unique stuffing.
Prep Time
40 minutes
Total Time
3+ hours
Calories Per Serving
697

Ingredients

  • 10 slices oatmeal bread, cut into cubes
  • 1 cup white wine*
  • 1 cup chopped Granny Smith apple
  • ½ cup chopped dried apricots
  • ½ cup golden raisins
  • 2 tbsp. butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • ½ cup chopped toasted pecans
  • ½ tsp. salt
  • 1/4 tsp. coarsely ground black pepper
  • 1-½ cups chicken broth
  • 1 (14 lb.) Butterball® Whole Turkey, thawed if frozen
  • Non-stick cooking spray
  • *Please enjoy wines responsibly.

Directions

  1. Preheat oven to 325°F. Spread bread pieces on a large shallow baking pan. Bake 20 to 30 minutes or until lightly browned and dried, stirring occasionally.
  2. 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.
  3. Cook and stir onions and celery in butter in large skillet on medium heat 8 minutes or until vegetables are tender. Remove from heat.
  4. Stir fruit mixture, pecans, salt and pepper into skillet. Place mixture in large bowl. Stir in bread pieces and broth.
  5. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
  6. Drain juices from turkey. Pat dry with paper towels.
  7. 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.
  8. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray.
  9. Bake 4 to 4-½ hours, or until meat thermometer reaches 165°F; when inserted in center of stuffing and 180°F; when inserted in deepest part of thigh. Cover breast and tops of drumsticks with aluminum foil after 2-½ hours to prevent overcooking of breast.
  10. Let stand 15 minutes before removing stuffing and carving.
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Ingredients

  • 10 slices oatmeal bread, cut into cubes
  • 1 cup white wine*
  • 1 cup chopped Granny Smith apple
  • ½ cup chopped dried apricots
  • ½ cup golden raisins
  • 2 tbsp. butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • ½ cup chopped toasted pecans
  • ½ tsp. salt
  • 1/4 tsp. coarsely ground black pepper
  • 1-½ cups chicken broth
  • 1 (14 lb.) Butterball® Whole Turkey, thawed if frozen
  • Non-stick cooking spray
  • *Please enjoy wines responsibly.

Nutritional Facts

People Served
14
Carbs Per Serving
19g
Cholesterol Per Serving
282mg
Dietary Fiber Per Serving
2g
Protein Per Serving
75g
Saturated Fat Per Serving
9g
Sodium Per Serving
807mg
Sugar Per Serving
6g
Total Fat Per Serving
33g
Trans Fat Per Serving
0g