Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Simple Wild Rice Stuffed Turkey

StarStarStarStarStar

Your rating

Recipe

 

Yield

10 servings

Prep

1 hrs

Cook

6 hrs

Ready

7 hrs
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each turkey
14 pounds
* Camera
2 cups wild rice
Camera
½ cup apricots
* Camera
¼ cup brandy
* Camera
7 tablespoons butter
divided
Camera
½ cup onions
Camera
½ cup celery
chopped
Camera
2 cloves garlic
minced, divided
Camera
1 ½ teaspoons rosemary leaves
divided,, crumbled
Camera
1 x salt
to taste
* Camera
1 x black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
1 each turkey
14 pounds
* Camera
473 ml wild rice
Camera
118 ml apricots
* Camera
59 ml brandy
* Camera
105 ml butter
divided
Camera
118 ml onions
Camera
118 ml celery
chopped
Camera
2 cloves garlic
minced, divided
Camera
7.5 ml rosemary leaves
divided,, crumbled
Camera
1 x salt
to taste
* Camera
1 x black pepper
to taste
* Camera

Directions

  1. Remove neck, giblets, and liver from body cavity of the turkey.

  2. Put the wild rice into a colander and rinse. Transfer to a 4 quart kettle and cover with 2½ quarts cold water; bring to a boil, reduce heat and simmer for 60 minutes, until tender.

Drain well.

  1. Soak the apricots in the brandy for 15 minutes.

  2. Melt 4 tablespoons butter in a 9-inch skillet. Add the onion, celery, 1 clove garlic and 1 teaspoon rosemary; cook over medium heat, stirring occasionally, for 5 minutes.

  3. In a large 3 quart mixing bowl, combine the rice with the apricots; season with salt and pepper.

  4. To prepare the basting butter: Melt 3 tablespoons butter; add 1 clove of garlic and remaining rosemary.

  5. Fill the turkey cavity with the wild rice stuffing and truss. Place on a rack in a roasting pan and sprinkle with salt and pepper.

  6. Roast the turkey in a preheated 325-degree oven 4 to 5 hours, or until a thermometer inserted into the thigh reads 180 to 185 degrees, and the thermometer in the center of the stuffing reads 165 degrees.

Baste with seasoned butter every 30 minutes.

  1. To serve: Remove the trussing and stuffing before slicing.


* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 11066% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 62mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe