Turkey Della Robia
1 Small Onion, minced
2 Ribs Celery, strings removed, minced
1 Stick Butter, melted
2 Packages (12 Ounces Each) Martin’s Famous Potatobred Soft Stuffing Cubes
1 Cup Golden Raisins
1/2 Cup Chopped Walnuts, toasted
12 Fresh or Frozen Sweet Cherries, halved
1/2 Teaspoon Allspice
1/2 Teaspoon Ginger
1/4 Cup Packed Brown Sugar
2 Teaspoons Dried Lemon Thyme
3 Eggs, beaten
1 Cup Chicken Broth, as needed
1 20-22 Pound Turkey
Sweet Hungarian Paprika
Melt butter in a large skillet. Sauté onions and celery until tender, but not brown.
Add soft stuffing cubes and the remaining ingredients. Over medium heat, continue stirring lightly and pressing into the skillet until well-blended and slightly toasted.
Cool stuffing 5 minutes and then stir in the beaten eggs and enough chicken broth to make a thoroughly dampened, but not soggy mixture. (Stuffing will pick up more moisture as it cooks inside the turkey.)
Just before roasting, heat oven to 350 degrees and arrange oven rack in the lowest position. Loosely stuff the turkey cavity and the neck crop, covering both with flaps of loose skin. With a sharp knife, cut the connection between the leg/thigh and the body of the turkey but without cutting all the way through. This will allow the dark meat to cook at the same rate as the white meat.
Place bird in a large roasting pan, arranging it so that the open legs are on the length of the pan, not the width. Brush the skin all over with olive oil and the sprinkle lightly but evenly with sweet paprika. Roast, allowing about 15 minutes per pound of meat. Turkey is done when thigh meat is pierced and no pink juices show, or when an instant read meat thermometer inserted in thigh reaches 180 degrees and center of stuffing reaches 165 degrees.
Remove turkey to a platter, cover loosely with foil and let stand at least 20 minutes before carving.