ROAST TURKEY WITH WILD RICE STUFFING
This recipe is adapted from an old Food&Wine magazine. As I think that cooked celery is nasty, I always omit it. I like the variety of tastes and textures included in it.
Provided by StevenHB
Categories Whole Turkey
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Dilute the chicken stock with the water.
- Rinse the wild rice in several changes of cold water and drain.
- Put the rice in a medium saucepan, add 5 cups of diluted chicken stock and bring to a boil over moderately high heat.
- Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed.
- The cooking time may vary from 35-60 minutes.
- If the rice is not done and the stock has boiled away, add another cup of stock; if the rice is done but stock remains, uncover and boil over high heat until evaporated.
- (The rice can be cooked up to 1 day ahead. Let cool, then cover and refrigerate.) In a large bowl, toss the cooked rice with the water chestnuts, water cress, scallions, almonds, and proscuitto.
- Season with pepper and salt, if needed.
- Let the stuffing cool thoroughly.
- In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.
- Add the onion, celery and a pinch of salt.
- Bring to a boil over high heat.
- Reduce the heat to low and simmer for 90 minutes, skimming occasionally.
- Strain the broth and set aside; you should have about 3 cups.
- Reserve the turkey gizzard and heart.
- Meanwhile, preheat the oven to 325 degrees.
- Spoon the stuffing into the check and neck cavities of the bird.
- Fold the neck skin over the stuffing and secure with skewers.
- Truss the bird with twine.
- Season the turkey liberally with salt and pepper and rub the butter all over.
- Wrap any leftover stuffing in a foil packet.
- Place the turkey, breast side down, on a foil-lined rack, in a roasting pan and roast for 2 hours.
- Turn the turkey breast-side up and roast for about 2 hours longer, basting often with the pan juices.
- Ten minutes before the roasting time is up, add the turkey liver to the pan.
- The bird is done when an instant-read thermometer inserted into the inner thigh registers 170 degrees.
- Transfer the turkey to a warm platter, reserving the liver.
- Let the bird rest for 30 minutes before carving.
- Heat the extra stuffing in the oven for about 25 minutes.
- Meanwhile, make the gravy.
- Pour all the juices into a large measuring cup.
- Spoon about 3 tablespoons of fat from the juices into the pan and set it over two burners.
- Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any browned bits.
- Whisk in 1 cup of the reserved turkey broth until smooth.
- Whisk in the remaining broth and simmer until thickened.
- Degrease the remaining juices in the measuring cup and stir them into the gravy.
- Chop the gizzard, heart and liver finely and stir into the gravy.
- Season with salt and pepper.
- Pour into a warmed gravy boat and serve alongside the carved turkey.
Nutrition Facts : Calories 1207.5, Fat 55.8, SaturatedFat 15.4, Cholesterol 416.8, Sodium 648.8, Carbohydrate 36.8, Fiber 4.4, Sugar 3.5, Protein 132.6
TURKEY SAUSAGE WILD RICE STUFFING
Another stuffing recipe, but a little different. I like to use the turkey sausages for this because they already have some seasoning in them. The apple and pecans really raise the flavor level of the dish.
Provided by LilPinkieJ
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the wild rice, stock, and 1/2 tablespoon salt. In medium saucepan, bring to a boil and reduce heat to low. Cover and simmer until rice is tender. About 30 minutes. Drain and set aside.
- Melt the butter in a skillet over med-high heat. Add onion, apple, celery, garlic, thyme, nutmeg, remaining salt and pepper. Cook until the vegetables soften, about 5 minutes.
- Stir in the sausage, breaking it up into pieces. Cook until no longer pink. Stir in cooked wild rice, pecans and parsley.
WILD RICE STUFFING FOR TURKEY
This is an old family recipe. If you like wild rice, try this with your turkey! You won't be disappointed! (This recipe will stuff a 12 lb. bird. Can be easily doubled for larger bird. You can stuff it and cook it in the bird, or cook it in a dish as stated below.)
Provided by MCBETH24
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
- Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
- Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).
Nutrition Facts : Calories 184.2 calories, Carbohydrate 19.7 g, Cholesterol 21.4 mg, Fat 10.3 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 606.8 mg, Sugar 1.2 g
APPLE & SAUSAGE WILD RICE
Chunks of apples and summer sausage bring a delicious, sweet-and-savory contrast to wild rice. My husband absolutely loves it, and the prep work takes only 15 minutes.-Rebecca McIntire, Manitou Springs, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium-high heat. Add sausage, celery and onion; cook and stir 4-6 minutes or until tender. , Add rice, apples and garlic; cook and stir 1-2 minutes or until rice is lightly browned. Add cider, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/4 hours or until liquid is absorbed and rice is tender. Fluff with a fork.
Nutrition Facts :
TURKEY WITH APPLE STUFFING
The accompanying foolproof gravy recipe is one I created in an attempt to copy my mom's own rich gravy.
Provided by Taste of Home
Categories Dinner
Time 5h5m
Yield 15-18 servings (12 cups stuffing and 3 cups gravy).
Number Of Ingredients 20
Steps:
- In a large skillet, saute apples, almonds, onion and celery in butter for 5 minutes. Remove from the heat. Stir in salt, cinnamon and poultry seasoning. In a large bowl, combine bread cubes, raisins and apple mixture. Add cider and egg substitute; toss to mix., Just before baking, loosely stuff turkey with half of the stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey opening; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour water into pan., Bake, uncovered, at 325° for 4-1/2 to 5 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving., For gravy, pour pan drippings into a 4-cup measuring cup; skim off fat. Add enough water to measure 4 cups. Pour into a saucepan. Stir in bouillon, poultry seasoning and pepper. Bring to a boil. In a bowl, combine flour and milk until smooth; whisk into boiling broth. Cook and stir for 2 minutes or until thickened and bubbly. Serve with turkey and stuffing.
Nutrition Facts : Calories 740 calories, Fat 35g fat (10g saturated fat), Cholesterol 220mg cholesterol, Sodium 715mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 5g fiber), Protein 68g protein.
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