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Category: Mains

Turkey in a bag with Molly's Passover vegetable stuffing

Turkey in a bag with Molly's Passover vegetable stuffing
Lawrence K. Ho / Los Angeles Times

Saturday night, the first night of Passover this year, will mark our 100th family Seder. When we were married just one year, my husband Marvin and I decided to observe the first two Seder nights of Passover in our own ... Read more

Active work time: 15 minutes | Total preparation time: 4 hours | Serves 16
  • 1 (15-to 20-pound) turkey
  • Molly's Passover vegetable stuffing, cooled
  • 1/4 cup oil
  • 1 cup apricot preserves
  • Salt
  • Freshly ground black pepper

Step 1Heat the oven to 325 degrees. Clean the turkey and pat it dry with paper towels. Spoon the cooled stuffing into the cavity and close with a needle and thread or skewers. Rub the outside of the turkey with the oil and preserves and sprinkle with salt and pepper.

Step 2Grease the inside (seamless unprinted side) of a large brown paper bag, or use a large plastic baking bag. Grease the paper bag very carefully; if any part is not greased, it might catch fire. Place the turkey inside the bag, neck first and breast down. If you're using a paper bag, fold the open ends and seal it with paper clips or staples; if using a plastic baking bag, tie it with the plasticties supplied. Place the turkey on a large rack over a roasting pan lined with heavy foil. Bake for 3 hours or more, depending on the size of the turkey (15 minutes to the pound is a perfect guide).

Step 3About 30 minutes before the turkey is done, slit the bag under the bird and let the liquid drain into a saucepan. When all the juices are poured off, use a scissors to cut the bag open and remove the turkey. Turn it so the breast is on top. Return the turkey to the oven to brown for the remaining cooking time, or until a meat thermometer inserted in the thigh reaches 165 degrees. Skim the fat from the juices, discard it and heat the juices. Remove the stuffing and transfer to a heated bowl.

Step 4Carve the turkey and arrange the slices, legs, and wings on a large platter. Serve the juices in a gravy boat.

Each serving:
533 calories; 215 mg sodium; 163 mg cholesterol; 24 grams fat; 6 grams saturated fat; 20 grams carbohydrates; 57 grams protein; 1.65 grams fiber.
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