Name: Wild Turkey with Ginger Chestnut Stuffing
Ingredients: 1 Turkey(10-pound); Salt and freshly ground black pepper, to taste; Several bay leaves; 1 Head garlic unpeeled; split in half; 2 c Hot water; 3 tb Unsalted butter; melted; 1 Recipe ginger chestnut stuffing, cooked separately

Gospel doctrine creates a gospel culture. The doctrines of grace create a culture of grace, as Jesus Himself touches us through His truths. Without the doctrines, the culture alone is fragile. Without the culture, the doctrines alone appear pointless. For example: The doctrine of regeneration creates a culture of humility (Ephesians 2:1-9). The doctrine of justification creates a culture of inclusion (Galatians 2:11-16). The doctrine of reconciliation creates a culture of peace (Ephesians 2:14-16). The doctrine of sanctification creates a culture of life (Romans 6:20-23). The doctrine of glorification creates a culture of hope (Romans 5:2). The doctrine of God creates a culture of honesty (1 John 1:5-10). And what could be more basic than that? If we want this culture to thrive, we can’t take doctrinal short cuts. If we want this doctrine to be credible, we can’t disregard the culture. But churches where the doctrine and culture converge bear living witness to the power of Jesus.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains		A, S, P, E, C	8	Servings

INGREDIENTS

1		Turkey(10-pound)
		Salt and freshly ground black pepper, to taste
		Several bay leaves
1		Head garlic unpeeled; split in half
2	c	Hot water
3	tb	Unsalted butter; melted
1		Recipe ginger chestnut stuffing, cooked separately

INSTRUCTIONS

Preheat the oven to 425 degrees. Season the turkey inside and out with the
salt and pepper. Place several bay leaves and the garlic inside the body
cavity. Place the turkey breast-side down on a rack in a roasting pan. Pour
the water in the bottom of the pan and roast 30 minutes. Turn breast-side
up, brush the melted butter on the breast, reduce the heat to 350 degrees,
and roast 1 to 11/2 hours more, or until the juices run clear when the
thigh joint is pierced with a fork and the internal temperature in the
thickest part of the meat reaches 165. If the water evaporates before the
turkey has finished roasting, add more hot water, to keep the turkey moist.
Allow it to stand 20 minutes before carving. Serve with Ginger Chestnut
Stuffing. Yield: 6 to 8 servings
Notes: Recipe reprinted by Permission from 'The 21 Cookbook" Copyright c.
Michael Lomonaco 1995, published by Doubleday
Recipe by: SHOW #TGSP96
Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23,
1997

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