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Source: Campbell's Recipes
Tagged With: 12 servings
Herb Roasted Turkey with Savory Fruit Stuffing
Follow these simple directions to make a flavorful turkey that would make the Pilgrims proud.  It cooks in an oven bag, so there's no mess.  Plus, you can choose your favorite dried fruit to customize the stuffing to your own tastes.
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Serves: 12 servings
Prep Time: 30 minutes
Cook Time: 150 minutes
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1 tablespoon all-purpose flour
1 turkey size Reynolds® Oven Bag
3 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/2 cup chopped mixed dried fruit
1 package (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing
1 turkey (12 to 14 pounds)
fresh sage leaves
fresh thyme leaves
ground black pepper




Heat the oven to 350°F.  

Place the flour into the oven bag.  Close the bag and shake to coat.  Place the bag into a large roasting pan at least 2 inches deep.
Heat 2 tablespoons oil in a 3-quart saucepan over medium heat. Add the onion and celery and cook until they're tender, stirring occasionally.  Remove the saucepan from the heat.  Stir in the broth and fruit.  Add the stuffing and mix lightly.
Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel.
Loosen the skin carefully from the breast meat, using your fingers.  Place the sage and thyme under the skin.
Spoon the stuffing mixture lightly into the neck and body cavities.  Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together. Brush the turkey with the remaining oil. Season with the black pepper.


Place the turkey, breast-side up, into the oven bag. Close the oven bag with the nylon tie.  Tuck the end of the bag into the pan.  Cut 6 (1/2-inch) slits in the top of the oven bag.  Insert a meat thermometer through the slit into the thickest part of the meat, not touching the bone.
Roast for 2 1/2 hours or until the thermometer reads 180°F.  Begin checking for doneness after 2 hours of roasting time.  Let the turkey stand for 10 minutes before slicing.
Helper: Bake any remaining stuffing mixture in a covered casserole with the turkey for the last 30 minutes or the roasting time or until the stuffing mixture is hot.  Use an instant-read thermometer to check that the center of the stuffing mixture both in the turkey and in the casserole reaches 165°F.





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