ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey
Number Of Ingredients 18
Steps:
- For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
- Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
- For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
- Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
BROWN RICE 'N' APPLE STUFFED TURKEY
Mouthwatering flavors of autumn permeate this lovely stuffing concocted by our Test Kitchen home economists. Apple bits and plump raisins add fruity flavor to the brown rice.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 6 servings with leftovers.
Number Of Ingredients 12
Steps:
- In a saucepan, combine the broth, 1/3 cup apple juice and 1/4 teaspoon salt. Bring to a boil. Stir in the rice and raisins. Return to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is tender., Meanwhile, in a nonstick skillet, cook celery and onion in butter for 2 minutes. Add apple; cook and stir for 3 minutes or until vegetables are tender. Combine the rice mixture, apple mixture, poultry seasoning, pepper and remaining apple juice and salt. , Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes. Remove stuffing and carve turkey, discarding skin. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 286 calories, Fat 8g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 443mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
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
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
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 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.
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