Roast Turkey With Grapes And Prunes

* Exported from MasterCook *

ROAST TURKEY WITH GRAPES AND PRUNES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Safflower oil -- to coat
Paper bag
10 lb Turkey, whole
6 c Dry corn bread -- crumbled
2 ts Thyme
2 ts Sage
2 ts Minced parsley
1/4 c Port
1/2 c Prunes -- pitted & chopped
1/2 c Green seedless grapes
1 c Diced apples
1 c Minced onion
2 ts Safflower oil
1/4 Stick unsalted butter

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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