Cherry Pecan Stuffed Turkey

3/4 cup chopped onion
3/4 cup butter
3 tablespoons sweet Marsala, dry sherry, or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1-1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 10- to 12-pound turkey

Instructions:



For stuffing, in a medium skillet, cook onion in butter until tender but not brown.
Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white pepper.
Transfer the ingredients to a large bowl.
Add bread crumbs, celery, cherries, and pecans; toss to mix well.
Drizzle with the chicken broth; toss.
Spoon some of the stuffing into the neck cavity of the turkey;fasten the neck skin with a skewer.
Lightly spoon the remaining stuffing into the body cavity.
Tie the drumsticks to the tail.
Place the turkey, breast side up, on a rack in a shallow roasting pan.
Insert a meat thermometer into the thigh muscle.
Roast the turkey, uncovered, in a 325F oven for 3 to 3-3/4 hours or until the meat thermometer registers 180F to 185F (cut string between drumsticks when the bird is two-thirds done).
Let roasted turkey stand, covered, 15 to 20 minutes before carving.

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