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Turkey In A Bag With Molly's Passover Vegetable Stuffing


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  • 1 turkey - (15 to 20 lbs)
  • 1/4 cup oil
  • 1 cup apricot preserves
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 3 onions finely chopped
  • 3 garlic cloves minced
  • 4 celery stalks finely diced
  • 6 carrots peeled, grated
  • 1 parsnip grated
  • 2 zucchini unpeeled, grated
  • 1/2 cup raisins plumped in
  • 1 cup Concord grape wine
  • 1/2 cup minced parsley
  • 2 tablespoons matzo meal - (to 3)
  • 2 tablespoons matzo cake meal - (to 3)
  • 2 tablespoons uncooked Passover cereal - (to 3) (optional)
  • 1/4 cup dry red wine
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 16


Step 1

For the Vegetable Stuffing: In a large, heavy skillet, heat the oil over medium heat and cook the onions and garlic until soft, about 3 minutes. Add the celery, carrots, parsnip and zucchini, and toss well. Cook over medium-low heat for 5 minutes until the vegetables begin to soften.

Drain the raisins and add them to the vegetables with the parsley. Stir in 1 tablespoon each of the matzo meal, matzo cake meal and Passover cereal (if using). Add the red wine and mix well.

Stir in the remaining dry ingredients, a little at a time, until the stuffing is moist and soft but firm in texture. Season with salt and pepper. Cool.

Heat 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.

Grease 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 plastic ties 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). About 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. Carve the turkey and arrange the slices, legs, and wings on a large platter. Serve the juices in a gravy boat.

This recipe yields 16 servings.

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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