>Recipes
Roasted Turkey with Fruit Stuffing
Makes 12 servings
Time to Prepare: 0:20
Time to Cook: 3:40
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Ingredients
1 tbls Oil, vegetable safflower, salad or cooking, oleic, (over 70%) 5 lb Turkey, fryer-roasters, meat and skin and giblets and neck, raw 3 cup Bread, cornbread, prepared from recipe, made with low fat (2%) milk 1 tsp Spices, thyme, ground 1 tsp Spices, sage, ground 1 tsp Parsley, raw 1/8 cup Alcoholic beverage, wine, dessert, sweet 1/4 cup Prunes, dehydrated (low-moisture), stewed 1/4 cup Grapes, red or green (european type varieties, such as, Thompson seedless), raw 1/2 cup Apples, raw, with skin 1/2 cup Onions, raw 1 tsp Oil, vegetable safflower, salad or cooking, oleic, (over 70%) 1/2 stick Butter, with salt Diet
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly oil inside of a large, unprinted paper grocery bag. Wash and pat turkey dry.
3. In a large bowl, mix cornbread crumbs with thyme, sage, and parsley. Set aside.
4. In a saucepan over medium heat, simmer wine, prunes, grapes, and apples for 15 minutes.
5. In a skillet over medium-high heat, saute onion in oil until soft but not browned for 8 to 10 minutes. Add fruit mixture and sauteed onion to bread crumbs and mix well.
6. Stuff cavity of turkey with bread stuffing. Lace opening shut with kitchen twine. Dot exterior of turkey with small pieces of butter.
7. Place turkey inside prepared sack. Roll opening of sack to seal tightly. Place sack in a large roasting pan.
8. Place in oven and roast for 2 1/2 to 3 hours. During the last 30 minutes, tear away top of bag to let exterior brown.
9. To test for doneness, pierce a leg with the tip of a sharp knife. The juice should be a clear yellow. If it is pink, roast the bird for 10 to 15 minutes longer.
10. Remove turkey and serve with stuffing.
2. Lightly oil inside of a large, unprinted paper grocery bag. Wash and pat turkey dry.
3. In a large bowl, mix cornbread crumbs with thyme, sage, and parsley. Set aside.
4. In a saucepan over medium heat, simmer wine, prunes, grapes, and apples for 15 minutes.
5. In a skillet over medium-high heat, saute onion in oil until soft but not browned for 8 to 10 minutes. Add fruit mixture and sauteed onion to bread crumbs and mix well.
6. Stuff cavity of turkey with bread stuffing. Lace opening shut with kitchen twine. Dot exterior of turkey with small pieces of butter.
7. Place turkey inside prepared sack. Roll opening of sack to seal tightly. Place sack in a large roasting pan.
8. Place in oven and roast for 2 1/2 to 3 hours. During the last 30 minutes, tear away top of bag to let exterior brown.
9. To test for doneness, pierce a leg with the tip of a sharp knife. The juice should be a clear yellow. If it is pink, roast the bird for 10 to 15 minutes longer.
10. Remove turkey and serve with stuffing.
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