INGREDIENTS

INSTRUCTIONS

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 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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 1097
Calories From Fat: 750
Total Fat: 84.6g
Cholesterol: 335.3mg
Sodium: 2766.6mg
Potassium: 132mg
Carbohydrates: 28.6g
Fiber: 1.1g
Sugar: 2.8g
Protein: 59.7g