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Recipe for Bagged Roast Turkey With Cornbread, Chestnut, and Sage Stuffing | Almanac.com

Bagged Roast Turkey With Cornbread, Chestnut, and Sage Stuffing

Photo Credit
Bochkarev Photography/shutterstock
Category
Poultry
Course
Main Dish
Occasions
Thanksgiving
Preparation Method
Roast
Sources
Old Farmer's Almanac

Bagged Roast Turkey With Cornbread, Chestnut, and Sage Stuffing
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This Bagged Roast Turkey With Cornbread, Chestnut, and Sage Stuffing recipe won second prize in The 1989 Old Farmer’s Almanac Recipe Contest. The recipe was submitted by June Stewart of Wheeling, Illinois.

Note on below: We recommend using an oven-roasting bag, not a brown bag such as often found at grocery stores, for this recipe. Refer to the oven-cooking bag package for specific directions of how to use it.

Roast Turkey

Ingredients
large turkey (15 to 22 pounds)
1 large, plain oven-roasting bag
1 clove garlic, minced
1/2 cup butter or margarine, melted
Instructions

Remove giblets from turkey. Soak turkey in salted water to cover for 1 hour; meanwhile, prepare giblet stock and stuffing (see below). Drain and rinse turkey; pat dry. Rub cavities with minced garlic. Brush inside of bird with melted butter. Bird is ready for stuffing.

Giblet Stock

Ingredients
giblets and neck from turkey
2 ribs celery, chopped
1 clove garlic, minced
1 onion, quartered
1 parsnip, quartered
1 teaspoon each salt, pepper, marjoram, and sage
Instructions

Combine all and cook in 1 quart water, covered, while turkey is soaking and stuffing is being mixed. (Stock will be used in stuffing and gravy.)

Stuffing

Ingredients
4 to 6 slices cornbread (depending on size of turkey)
2 cups cubed wheat bread
2 onions, diced
2 apples, peeled, cored, and chopped
2 cups chopped celery
1 cup chopped chestnut meats
1/2 cup grated carrot
2 tablespoons ground fresh sage
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup butter, melted
1 cup giblet stock, strained
giblet meat, chopped fine
Instructions

Crumble cornbread and toss with bread cubes and remaining ingredients. When stuffing is well mixed, stuff lightly into cavities of turkey, and sew them shut with needle and cotton thread. Tuck wings in and tie legs together. Follow the direction on the oven-roasting bag package for cooking. Place bagged bird in roasting pan and roast at 350° F, allowing 20 minutes per pound. Check after three quarters of the time has elapsed, and add water if necessary. Cut away bag and let turkey brown during last 20 to 30 minutes. Use turkey drippings and remaining stock to make gravy.

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Comments

Brend (not verified)

8 years 6 months ago

Sounds great, but I'm confused. Can someone help me 'see' how this all fits together? Does the bag cover both turkey and the pan? In other words, does the pan, with the bird, slide into the bag for cooking, or does the bird go into the bag, and the bag sits in the pan? If so, when adding water, does the bag (with bird inside) get wet and absorb the water in the pan? Pedantic, I know, but so far none of the above instructions really tell me the entire process.
thanks.

These are specially made bags to cook meat in - the turkey goes in the bag, as the directions will tell you. Buy them at your grocery store.

Regardless of the recommendation teh brown paper bag seems best to me I have done it both ways and the brown bag just seemed better overall.

Adriana (not verified)

9 years 6 months ago

According to the United States Department of Agriculture Food Safety and Inspection Service, the glue and ink on brown bags are not intended for use as cooking materials and may give off harmful fumes. In addition, brown bags are usually made from recycled materials and are not sanitary.

In a nutshell, do not use them.

Thank you. Correct. As mentioned above, “We recommend using an oven-roasting bag, not a brown bag such as often found at grocery stores, for this recipe.