Roast Turkey with Wild Rice Stuffing
🕒 Total Time: 4 hours 30 minutes
🥘 Recipe Category: Whole Turkey
🍽 Servings: 12
Description:
This delectable recipe, adapted from an old Food & Wine magazine, offers a tantalizing twist on the traditional roast turkey. Omitting celery for those who find it unpalatable, this dish bursts with a delightful variety of tastes and textures, sure to impress your guests or elevate your weeknight dinner.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 1/2 | wild rice |
| 3 | rich chicken broth |
| 3 | water |
| 12 | water chestnuts |
| 1 | watercress |
| 4 | scallions |
| 3/4 | prosciutto |
| 1/2 | salt |
| – | pepper |
| – | turkey |
| 16 – 18 | onion |
| 1 | celery rib |
| 1 | sweet creamy butter |
| 3 | flour |
Nutritional Information (per serving):
- Calories: 1207.5
- Fat Content: 55.8g
- Saturated Fat Content: 15.4g
- Cholesterol Content: 416.8mg
- Sodium Content: 648.8mg
- Carbohydrate Content: 36.8g
- Fiber Content: 4.4g
- Sugar Content: 3.5g
- Protein Content: 132.6g
Instructions:
- Dilute the chicken stock with water in a saucepan.
- Rinse the wild rice in several changes of cold water and drain thoroughly.
- In a medium saucepan, combine the rice and 5 cups of diluted chicken stock, bringing to a boil over moderate heat.
- Cover and reduce the heat to low, allowing the rice to cook slowly until tender and the stock absorbed, stirring occasionally. Cooking time may vary from 35-60 minutes.
- Adjust stock as needed during cooking.
- Once cooked, allow the rice to cool or refrigerate if preparing ahead.
- In a large bowl, mix the cooked rice with water chestnuts, watercress, scallions, almonds, and prosciutto. Season with pepper and salt to taste.
- Let the stuffing cool thoroughly.
- In a saucepan, cover the turkey neck, heart, and gizzard with 4 cups of water, adding onion, celery, and a pinch of salt.
- Bring to a boil, then reduce heat and simmer for 90 minutes, skimming occasionally.
- Strain the broth and set aside.
- Preheat the oven to 325°F.
- Stuff the turkey cavities with prepared stuffing, securing with skewers and trussing with twine.
- Season the turkey with salt, pepper, and rub with butter.
- 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 continue roasting for about 2 hours longer, basting often with pan juices.
- Ten minutes before roasting is complete, add the turkey liver to the pan.
- Ensure the bird reaches an internal temperature of 170°F.
- Transfer the turkey to a warm platter, letting it rest for 30 minutes before carving.
- Heat any leftover stuffing in the oven for about 25 minutes.
- To make gravy, pour all pan juices into a large measuring cup, reserving about 3 tablespoons of fat.
- Place the pan over two burners, stirring in flour and cooking for 1 minute.
- Whisk in 1 cup of reserved turkey broth until smooth, then add remaining broth and simmer until thickened.
- Degrease remaining juices and stir into the gravy.
- Finely chop reserved gizzard, heart, and liver, adding to the gravy.
- Season with salt and pepper to taste.
- Pour into a warmed gravy boat and serve alongside carved turkey.
With its succulent turkey and flavorful wild rice stuffing, this roast turkey recipe promises to be the highlight of any Thanksgiving feast or weeknight dinner. Enjoy the savory goodness and the joy of sharing a delicious meal with loved ones! 🦃🍽🍂
