Roast turkey with grapes & prunes

12 Servings

Ingredients

Quantity Ingredient
Safflower oil -- to coat
Paper bag
10 pounds Turkey, whole
6 cups Dry corn bread -- crumbled
2 teaspoons Thyme
2 teaspoons Sage
2 teaspoons Minced parsley
¼ cup Port
½ cup Prunes -- pitted & chopped
½ cup Green seedless grapes
1 cup Diced apples
1 cup Minced onion
2 teaspoons Safflower oil
¼ Stick unsalted butter

Directions

1. Preheat oven to 350 degrees F. Lightly oil inside of a large, unprinted paper grocery bag. Wash and pat turkey dry.

2. In a large bowl mix corn-bread crumbs with thyme, sage, and parsley. Set aside.

3. In a saucepan over medium heat, simmer port, prunes, grapes, and apples for 15 minutes. In a skillet over medium-high heat, saute onion in oil until soft but not browned (8 to 10 minutes). Add fruit mixture and sauteed onion to bread crumbs and mix well.

4. Stuff cavity of turkey with bread stuffing. Lace opening shut with kitchen twine. Dot exterior of turkey with small pieces of butter.

Place turkey inside prepared sack, roll opening of sack to seal tightly, and place sack in a large roasting pan. Place in oven and roast for 21/2 to 3 hours. During the last 30 minutes, tear away top of bag to let exterior brown. To test for doneness, pierce a leg with the tip of a sharp knife. The juice should spurt out a clear yellow; if it is pink, roast the bird for 10 to 15 minutes longer.

Note: If you are concerned about chemicals in the paper of the bag, you may want to line the bottom of the bag with aluminum foil or a rack.

Recipe By : the California Culinary Academy From: Date: 05/27

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