*  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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