Bagged Roast Turkey With Cornbread, Chestnut, and Sage Stuffing

  • Large turkey (15 to 22 pounds)
  • 2 large, plain brown grocery bags
  • 1 clove garlic -- minced
  • 1/2 c. butter or margarine -- melted

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

Giblet Stock

  • 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

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


  • 4 to 6 slices cornbread (depending on size of turkey)
  • 2 c. cubed wheat bread
  • 2 onions -- diced
  • 2 apples -- peeled, cored, and chopped
  • 2 c. chopped celery
  • 1 c. chopped chestnut meats
  • 1/2 c. grated carrot
  • 2 T. ground fresh sage
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 c. butter -- melted
  • 1 c. giblet stock -- strained
  • Giblet meat -- chopped fine

Crumble the cornbread and toss with the bread cubes and remaining ingredients. When the stuffing is well mixed, stuff lightly into the cavities of the turkey, and sew them shut with a needle and cotton thread. Tuck the wings in and tie the legs together. Place the turkey in one brown bag, and slide the second bag over the open end. Place the bagged bird in a 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 the bags and let the turkey brown during the last 20 to 30 minutes. Use the turkey drippings and the remaining stock to make a gravy.

  • Yields: 10-14 servings
  • Preparation Time: 8 hours
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