Recipe - Roast Turkey With Grapes And Prunes

Safflower oil to coat
Paper bag
10 pound Turkey, whole
6 cup Dry corn bread crumbled
2 teaspoon Thyme
2 teaspoon Sage
2 teaspoon Minced parsley
One fourth cup Port
One half cup Prunes pitted & chopped
One half cup Green seedless grapes
1 cup Diced apples
1 cup Minced onion
2 teaspoon Safflower oil
One fourth 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 cornbread 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 mediumhigh 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 2One half 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip