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*Cook's Note: The bag is optional.
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Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.
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Preheat the oven to 400 degrees F.
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Place the turkey into a deep, high-sided bowl on its end with the stuffing end up.
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Set aside.
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Heat the chicken broth in the microwave in a large microwave-proof container.
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Place mushrooms in a glass bowl and pour heated broth over them.
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Cover and allow to sit for 35 minutes.
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In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt.
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Place the vegetables on a sheet pan and roast for 35 minutes.
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During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
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Drain mushrooms, reserving 1 cup of liquid.
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Chop the mushrooms and place in a large
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microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper.
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Stir well in order to break up pieces of bread.
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Use your hands to combine, if necessary.
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Heat the stuffing in a microwave on high power for 6 minutes.
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While the stuffing is heating, rub the bird with oil.
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Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat.
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Place the turkey into a roasting pan, on a rack, and season with salt and pepper.
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Place the roasting pan on the middle rack of the oven.
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Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
