ROAST TURKEY WITH WILD RICE STUFFING

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roast Turkey with Wild Rice Stuffing image

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

2 1/2 cups wild rice
3 cups rich chicken broth
3 cups water
12 ounces water chestnuts, sliced
1 bunch watercress, leaves & tender stem,chopped,coarsley
4 large scallions, white and tender green,chopped coarsley
3/4 cup almonds, blanched (4 oz)
1/2 lb prosciutto, finely chopped
salt
pepper, freshly ground
16 -18 lbs turkey, gibs reserv
1 onion, halved
1 celery rib, in 2 inch pieces-i omit
3 tablespoons sweet creamy butter
3 tablespoons flour, all-purpose

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

Steve Minja
[email protected]

This is the best turkey recipe I've ever tried. It's easy to make and the results are amazing. The turkey is moist and flavorful, and the stuffing is delicious. I will definitely be making this again.


Lu Davis
[email protected]

I'm a novice cook and this recipe was easy to follow. The turkey turned out perfectly and the stuffing was delicious. I will definitely be making this again.


Nantume Majorine
[email protected]

This recipe is a must-try for anyone who loves turkey. The turkey was cooked perfectly and the stuffing was delicious. I will definitely be making this again.


Mohamed awed Mohamed
[email protected]

I was hesitant to try this recipe because I'm not a big fan of turkey, but I'm so glad I did! The turkey was so moist and flavorful, and the stuffing was incredible. I will definitely be making this again.


Xhibit Ivan
[email protected]

This is the best turkey recipe I have ever tried. The turkey was cooked perfectly and the stuffing was delicious. I will definitely be making this again for my next Thanksgiving dinner.


egye Gege
[email protected]

I made this recipe for my family and they loved it! The turkey was so tender and juicy, and the stuffing was flavorful and moist. I will definitely be making this again.


Aziz Albanna
[email protected]

This recipe is a keeper! The turkey was perfectly cooked and the stuffing was delicious. I will definitely be making this again for my next holiday dinner.


Cees de Zeeuw
[email protected]

I'm not a big fan of turkey, but this recipe changed my mind. The turkey was so moist and flavorful, and the stuffing was out of this world. I will definitely be making this again.


Rayhana Rima
[email protected]

This recipe was easy to follow and the end result was amazing. The turkey was cooked perfectly and the stuffing was moist and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy Thanksgiving dinner.


Oscar nderitu
[email protected]

I loved this recipe! The turkey was so juicy and flavorful, and the stuffing was incredible. I will definitely be making this again for my next dinner party.


sumaiya bainta
[email protected]

This was the best turkey I have ever cooked! The wild rice stuffing was a perfect complement to the turkey, and the gravy was amazing. I will be using this recipe every year from now on.


Mphatso kachiswe
[email protected]

I made this recipe for Thanksgiving dinner and it was a hit! The turkey was moist and flavorful, and the stuffing was delicious. I will definitely be making this again.