Roast Turkey with Grapes and Prunes
Safflower oil -- to coat
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
Preheat oven to 350 degrees F.
Lightly oil inside of a large, unprinted paper grocery bag.
Wash and pat turkey dry.
In a large bowl mix corn-bread crumbs with thyme, sage, and parsley. Set aside.
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.
Stuff cavity of turkey with bread stuffing.
Lace opening shut with kitchen twine.
Dot exterior of turkey with small pieces of butter.
Place turkey in pan, cover with aluminum foil
Place in oven and roast for 21/2 to 3 hours.
During the last 30 minutes, remove foil
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.