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A Thankful & Sustainable Thanksgiving

Recipes From Jennifer Carroll
(Creating the Perfect Thanksgiving)
See also: Pumpkin Layer Cake



    1 fresh turkey breast, rinsed and patted dry
    1 oven bag for turkey, 8 to 24 pound size
    1 tablespoon flour
    1 large vidalia onion, coarsely chopped
    2 celery stalks, coarsely chopped
    2 carrots, peeled and coarsely chopped
    1 stick softened butter
    2 tablespoons of salt
    2 tablespoons garlic pepper
    1 teaspoon thyme
    1 teaspoon sage
    vegetable oil spray


1 - Preheat oven to 350°F.

2 - Shake flour in oven bag; place in large roasting pan at least 2 inches deep. To reduce having the turkey stick to the bag, spray inside of bag with nonstick spray.

3 - Chop onions, celery and carrots and place in oven bag. Rub softened butter liberally all over turkey. Sprinkle salt, garlic pepper, thyme, and sage all-over turkey (inside too!).

4 - Place turkey in oven bag on top of vegetables. Close oven bag with nylon tie; cut six 1/2- inch slits in top. I recommend inserting a meat thermometer through slit in bag into the turkey to monitor cooking temperature. Tuck ends of bag in pan, careful that bag is not overhanging pan.

5 - Bake 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 165°F.

Note: I allow a little more time so that I can brown the top of the bird to a beautiful, golden color. Don’t be afraid to use your broiler at the very end, if necessary. Just don’t walk away from it if you do.

7 - Allow turkey to stand in bag for 15 minutes before opening and carvings. Reserve bag liquid for gravy.



    · 1 pound of natural sausage
    · 1/2 medium sweet onion, chopped
    · 2 boxes of herbed stuffing mix
    · 2 1/2 cups of turkey or chicken stock
    · 1 cup dried cranberries
    · 2 tablespoons of butter


1 - Begin to brown sausage over medium heat in saute pan. Use a wooden spoon to crumble the sausage while it’s cooking. Add onions after a couple of minutes. Cook until onions are translucent and sausage is done. Drain fat.

2 - In a large saucepan bring stock to a boil add butter. Turn off heat and add a stuffing mix and let sit for about 5 minutes. Stir in sausage, onions and cranberries. Serve immediately.


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