*  Exported from  MasterCook  *
 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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