Brown Rice Stuffing With Roasted Turkey Recipes

BROWN RICE STUFFING WITH ROASTED TURKEY

Steps:

• Roast Turkey and Pan Gravy Step 1
• Preheat oven to 400ºF. Stir together oil, cumin, chili powder, garlic powder, salt and pepper; set aside. Add onion, celery, carrot and garlic to roasting pan; set aside. Step 2
• Remove turkey giblets and neck from turkey; add to roasting pan. Pat turkey dry with a paper towel. Rub spice mixture all over the turkey and inside the cavity. Tie legs together with kitchen string and tuck wing tips underneath turkey. Place turkey, breast side up, on rack in roasting pan. (Can be covered and refrigerated for up to 1 day.) Step 3
• Roast in lower third of oven for 30 minutes. Reduce temperature to 350°F; cook for 1 1/2 to 2 hours or until meat thermometer inserted into thickest part of inner thigh registers 165°F. Step 4
• Remove kitchen string; transfer turkey to serving platter. Tent loosely with foil; let stand for 30 minutes. Step 5
• Meanwhile, skim any fat from pan juices in roasting pan and reserve for brown rice stuffing. Step 6
• Heat pan drippings, pan-roasted vegetables, neck and giblets in roasting pan set over medium heat on the stovetop. Stir in wine, scraping up any brown bits from bottom of pan; bring to boil. Boil for 2 minutes; stir in broth and return to boil. In small bowl, whisk together 1/2 cup water and flour until smooth. Gradually whisk into pan; bring to boil. Reduce heat to medium-low; simmer for 10 to 12 minutes or until thickened. Strain before serving. Brown Rice Stuffing Step 7
• Meanwhile, cook rice according to package directions; set aside. In large skillet set over medium-heat, cook bacon, beef, pork, salt and pepper for 8 to 10 minutes or until browned and cooked through. Stir in onion, celery, apple, thyme and garlic; cook for 5 to 8 minutes or until slightly softened. Stir in 1 cup broth and wine; bring to boil. Reduce heat to low; cook for 8 to 10 minutes or until vegetables are tender and very little liquid remains in pan. Step 8
• Remove from heat. Stir in rice, remaining broth, olives, nuts, dried fruit and cilantro. Step 9
• Transfer to greased 13- x 9-inch baking dish. Cover with foil. Bake in 350°F oven for 30 to 40 minutes or until heated through. Slice turkey; serve with rice stuffing and pan gravy. Recipe Tip For make-ahead, assemble the rice stuffing; cover and refrigerate for up to 1 day.

TRADITIONAL RICE STUFFING

Steps:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

RICE STUFFING FOR TURKEY

Steps:

• Cook the rice in 3½ cups water.
• Sauté the onion through garlic in the butter.
• Combine the rice and onion mixture with raisins through thyme, and mix thoroughly.
• Stuff the bird just before cooking.

BROWN RICE 'N' APPLE STUFFED TURKEY

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.

BROWN RICE TURKEY STUFFING

Steps:

• Cook rice as directed on package.
• brown pork,saute onions,celery and mushrooms.
• Mix all,add spices to taste.
• Use to stuff (20 pound)turkey or bake in casserole.

ROASTED TURKEY WITH BROWN RICE STUFFING

Steps:

• For the ultimate Thanksgiving or holiday meal spread, follow our step by step guide to making your own delicious roast turkey, gravy and bread-free stuffing made with Carolina® Brown Rice. Roast Turkey and Pan Gravy Step 1
• Preheat oven to 400ºF. Stir together oil, cumin, chili powder, garlic powder, salt and pepper; set aside. Add onion, celery, carrot and garlic to roasting pan; set aside. Step 2
• Remove turkey giblets and neck from turkey; add to roasting pan. Pat turkey dry with a paper towel. Rub spice mixture all over turkey and inside cavity. Tie legs together with kitchen string and tuck wing tips underneath turkey. Place turkey, breast side up, on a rack in roasting pan. (Can be covered and refrigerated for up to 1 day.) Step 3
• Roast in lower third of oven for 30 minutes. Reduce temperature to 350°F; cook for 1 1/2 to 2 hours or until meat thermometer inserted into thickest part of inner thigh registers 165°F. Step 4
• Remove kitchen string; transfer turkey to serving platter. Tent loosely with foil; let stand for 30 minutes. Step 5
• Meanwhile, skim any fat from pan juices in roasting pan and reserve for rice stuffing. Step 6
• Heat pan drippings, pan-roasted vegetables, neck and giblets in roasting pan set over medium heat on stovetop. Stir in wine, scraping up any brown bits from bottom of pan; bring to boil. Boil for 2 minutes; stir in broth and return to boil. In a small bowl, whisk together 1/2 cup water and flour until smooth. Gradually whisk into pan; bring to boil. Reduce heat to medium-low; simmer for 10 to 12 minutes or until thickened. Strain before serving. Brown Rice Stuffing Step 7
• Meanwhile, cook rice according to package directions; set aside. In large skillet set over medium heat, cook bacon, beef, pork, salt and pepper for 8 to 10 minutes or until browned and cooked through. Stir in onion, celery, apple, thyme and garlic; cook for 5 to 8 minutes or until slightly softened. Stir in 1 cup broth and wine; bring to boil. Reduce heat to low; cook for 8 to 10 minutes or until vegetables are tender and very little liquid remains in pan. Step 8
• Remove from heat. Stir in rice, remaining broth, olives, nuts, dried fruit and cilantro. Step 9
• Transfer to greased 13- x 9-inch baking dish. Cover with foil. Bake in 350°F oven for 30 to 40 minutes or until heated through. Slice turkey; serve with rice stuffing and pan gravy. Cooking Tip For make-ahead, assemble the rice stuffing; cover and refrigerate for up to 1 day.

BROWN RICE STUFFING

Steps:

• Saute celery, onion, bell pepper and carrot in oil over medium heat until onions are translucent and veggies are tender.
• Add white wine, sage, herbs de provence and parsley and cook until wine is absorbed, stirring frequently.
• Add brown rice and continue cooking until heated through, stirring frequently.
• Serve immediately or use as a stuffing.

ROAST TURKEY WITH WILD RICE STUFFING

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.