Bagged Roast Turkey With Cornbread, Chestnut, and Sage Stuffing
"This Bagged Roast Turkey 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...."
INGREDIENTS
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large turkey (15 to 22 pounds)
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1 large, plain oven-roasting bag
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1 clove garlic, minced
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1/2 cup butter or margarine, melted
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giblets and neck from turkey
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2 ribs celery, chopped
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1 clove garlic, minced
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1 onion, quartered
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1 parsnip, quartered
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1 teaspoon each salt, pepper, marjoram, and sage
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4 to 6 slices cornbread (depending on size of turkey)
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2 cups cubed wheat bread
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2 onions, diced
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2 apples, peeled, cored, and chopped
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2 cups chopped celery
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1 cup chopped chestnut meats
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1/2 cup grated carrot
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2 tablespoons ground fresh sage
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2 teaspoons salt
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1 teaspoon freshly ground black pepper
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1 cup butter, melted
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1 cup giblet stock, strained
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giblet meat, chopped fine
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