Return to Content

Bagged Roast Turkey With Cornbread, Chestnut, and Sage Stuffing

Bagged Roast Turkey With Cornbread, Chestnut, and Sage Stuffing
15 votes, 4.00 avg. rating (79% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • large turkey (15 to 22 pounds)
  • 2 large, plain brown grocery bags (use only clean bags from a known source)
  • 1 clove garlic, minced
  • 1/2 cup butter or margarine, melted


Remove giblets from turkey. Soak turkey in salted water to cover for 1 hour; meanwhile, prepare giblet stock and stuffing (see below). Drain and rinse turkey; pat dry. Rub cavities with minced garlic. Brush inside of bird with melted butter. Bird is 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 and cook in 1 quart water, covered, while turkey is soaking and stuffing is being mixed. (Stock will be used in stuffing and gravy.)



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


Crumble cornbread and toss with bread cubes and remaining ingredients. When stuffing is well mixed, stuff lightly into cavities of turkey, and sew them shut with needle and cotton thread. Tuck wings in and tie legs together. Place turkey in one brown bag, and slide the second bag over the open end. Place bagged bird in 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 bags and let turkey brown during last 20 to 30 minutes. Use turkey drippings and remaining stock to make gravy.
Updated Monday, November 8th, 2004

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

13 Responses to Bagged Roast Turkey With Cornbread, Chestnut, and Sage Stuffing

  1. Anonymous November 27, 2004 at 3:35 pm #

    This makes the best turkey ever !!!!!

  2. Anonymous December 7, 2004 at 7:54 pm #

    This is almost exactly the way my mother and grandmother made Thanksgiving turkey, except for the cornbread. I remember staring in fascination as Grandma sewed it up! There is NO OTHER WAY to make roast turkey.

  3. Anonymous December 7, 2004 at 10:55 pm #

    I know how great this Turkey in a Brown Paper Bag is, Because I baked turkey’s like this for many years. The turkey is cooked to perfection. It is evenly browned and the most moist turkey you will ever eat. Plus there is so much natural juice from the turkey that I always put the turkey on an opened pan with a rack. This keeps the turkey from boiling in it’s juice. Because somethimes the down part of the paper will split open. You will have the best juices to add to your gravey.
    This way of cooking a turkey is a “Must to Try”. Regards-Joyce Dye

  4. Anonymous November 1, 2005 at 3:41 pm #

    I have been roasting turkey in a brown bag for almost 40 years. BUT, you must oil the bag before you put the turkey in the bag! That includes the underside of the bag. You don’t have to oil the inside, just the outside and underside of the bag. The bag will burn if you do not do this method.

  5. Anonymous November 30, 2005 at 2:37 am #

    I am the mother of grown sons who enjoy cooking, especially meat, so I do get some help in the kitchen. I must say that I got more than one raised eyebrow and expressed verbal concern over this recipe. My husband asked where I got it, and all flack subsided after hearing, “Farmers Almanac…” Whatever I said after that didn’t matter. Cooperation began. Except for substituting black walnuts (which is what we had) for chestnuts, I followed the recipe exactly. Also, using the tips, I oiled the bags and baked the turkey in an open pan. It was a hit with the whole family. I said, “The bottom line is, should we do it again?” “Y-E-S!” was the answer. So, I thank you for sharing this recipe. I no longer “hate” turkey or dread to cook it.

  6. Anonymous November 21, 2006 at 10:07 pm #

    I have been doing my turkey in a bag since I read it in a newspaper. I oil the inside of the top bag and rub oil on top of the turkey. I put the turkey on a rack on a broiler pan and put the whole pan with turkey in the two bags. They might smell a bit when warming up, but never burn. You never have to baste or check your turkey, it will come out browned and the drippings will be in the pan. You can usually cut the cooking time down too.

  7. Anonymous November 21, 2006 at 10:35 pm #

    I have also cooked a turkey using this method for over 20 years. Also you do need to oil the inside of the bag. A hint: I use peanut oil inside the bag and on the turkey itself.

  8. Anonymous November 24, 2006 at 5:44 pm #

    I’ve been brown bagging my turkey for 37 years, and my Mother bagged hers for years before I even thought about cooking a turkey. It has always turned out beautifully, moist, and has lots of pan juices to add to my stuffing and to make my gravy.

  9. Anonymous November 24, 2006 at 11:32 pm #

    I’ve been doing this for 40 years. I learned it from a Southern Belle. I start with the oven at 500 degrees to seal, and then I bring down 50 degrees every half hour until I hit 350 degree and then cruise. I call it the no muss, no fuss method.

  10. Anonymous December 7, 2006 at 10:47 pm #

    About 25 years ago, as a new wife and adventurous cook, I took a cooking class and learned a very similar recipe except it was in the microwave using browning sauce to obtain the color. It was the moistest turkey ever and the cornbread stuffing was such a hit it had become my favorite. Now this recipe just may replace my old stand-by. Thanks for the yummy substitute.

  11. Anonymous November 28, 2007 at 4:22 pm #

    Tried this once, oven was at 350 degrees, the bags burned and made quite a mess. Now we roast it upside down for a mighty juicy breast.

  12. Anonymous November 20, 2008 at 8:09 am #

    Being from the south I’ve used this recipe many times and my family loves it. But you must oil the bag first or it tends to burn. Oiling also keeps the stuffing moist and delicious! We have two beautiful chestnut trees on our property so I add extra chestnuts. Happy Thanksgiving Everyone!

  13. Anonymous December 1, 2008 at 3:39 pm #

    My sister used to cook her turkey in a brown paper bag and it was delicious always; then paper bags began being made from recycled paper and the taste of the turkey was horrible. Has anyone had a change in flavor from their paper bags? I would make this recipe againg but not use paper bags.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111