Fruited Turkey And Wild Rice Recipes

WILD RICE AND TURKEY CASSEROLE

Steps:

• Heat oven to 350°F. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
• Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.

WILD RICE TURKEY SALAD

Steps:

• In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayonnaise, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours., Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into salad. Garnish with remaining cashews.

WILD RICE STUFFING FOR TURKEY

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).

TWELFTH NIGHT TURKEY WITH WILD RICE STUFFING AND ALE REDUCTION

Steps:

• For the stuffing: Bring chicken stock to a boil in a medium saucepan. Add wild rice and 1 tablespoon butter (reserving the rest of the butter), cover, reduce heat to low and let simmer undisturbed for 50 minutes. Remove from heat and let stand 10 minutes before removing lid. Stir and allow to cool to room temperature.
• While the wild rice is cooking, melt another tablespoon of butter over medium heat (reserving the rest of the butter) in a large skillet and cook the sausage until browned. Using a slotted spoon, remove the sausage to a bowl. Pour most of the sausage fat from the pan, leaving about 1 tablespoon of fat. Add the apples and saute until tender. Using a slotted spoon, remove them to the bowl with the sausage. To the same pan, add oil if the pan is too dry and cook the onion until translucent. Cook the liver until cooked through and remove to a carving board to cool to room temperature. Add the remaining 2 tablespoons butter to the pan and saute the celery, thyme, sage, marjoram, and parsley over medium heat until tender. Season with salt and pepper and remove from heat.
• Cut the liver down into 1/4-inch cubes. Combine the liver with the wild rice, sausage, apples, and sauteed herbs. Add beaten eggs and mix well. Set aside briefly.
• For the turkey: Preheat oven to 325 degrees F. Make the paste to rub on the turkey by adding 1 at a time through the feed opening of a running blender: oil, marjoram, anise seeds, parsley, salt, and pepper.
• Fill the turkey breast and thighs with the rice stuffing and secure with kitchen twine. Rub the paste liberally on the turkey and roast, basting with the pan juice every 30 minutes or so, until it reaches an internal temperature of 160 degrees F. This will take about 20 minutes per pound. Remove from oven and let rest. Pour the pan juices into a glass container so you can see the fat layer and pour off or spoon off most of the fat. Add the remaining pan juices to the gravy.
• For the ale reduction gravy: In a deep saucepan, heat the olive oil over medium-high heat until it shimmers. Saute garlic, shallots, sage, and bay leaf until the shallots turn translucent. Deglaze the pan with the ale and allow most of the ale to evaporate. Gradually add stock and bring to a gentle boil. Combine the butter and flour (to look like coarse cornmeal). Then gradually whisk the mixture into the stock. Reduce heat and allow flour to "cook out" and allow gravy to thicken. Whisk in the juices from the turkey pan and cook for a few more minutes. Remove bay leaf and strain gravy. Season with salt and pepper, to taste.
• Serve sliced turkey and stuffing with gravy.
• Place the turkey parts in a large pot and completely cover with water. Add the onion, carrot, celery, salt, peppercorns and sachet. Bring to a boil, reduce heat and gently boil for about 3 hours skimming off impurities that rise to the top. Remove large pieces of turkey and strain liquid into a bowl for the stock.

ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING

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.

WILD TURKEY RICE BAKE

Steps:

• Prepare rice according to package directions; place in a large bowl. Dissolve bouillon in hot water; add to rice. Stir in the turkey, celery, soup, water chestnuts, mushrooms, onion and soy sauce., Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 55-60 minutes or until heated through.

FRUITED TURKEY AND WILD RICE

Steps:

• * Preparation Time: 35 minutes Storage Time: Up to 24 hours Heating Time: 30 to 40 minutes In a small bowl, pour boiling water over dried fruit. Let stand for 10 minutes to soften drain fruit well, reserving liquid.Meanwhile, in a 10-inch skillet over medium heat, saute onion in butter or margarine until tender. Stir in rice and cook until rice is golden and clear. Add reserved 2 cups liquid and bouillon granules. Bring to a full boil reduce heat to low, cover and simmer for 25 minutes or until all liquid is absorbed. Remove from heat.Stir in turkey and reserved fruit. Place in a 1 1/2 -quart casserole. Cover and refrigerate up to 24 hours.Bell: Bake casserole, covered, in a preheated 350° oven for 30 to 40 minutes or until heated through.Stir in nuts and serve.*If rice mix contains a seasoning packet, add seasonings to rice when adding reserved liquid.Note: Leftover cooked turkey, chicken, ham, pork roast or shrimp can also be used. If you prefer, leave out meat and serve as a side dish with pork chops or Cornish game hens or use as a stuffing for poultry.Freezer Storage: Cooked mixture can be frozen up to 2 months. Bake as above but bake for 45 to 60 minutes, stirring after 30 minutes. Stir in nuts and serve.Microwave Heating: Place refrigerated mixture in a 1 1/2 -quart microwavable casserole. Cover with a lid or plastic wrap, turning one corner back. Microwave at 100% power (700 watts) for 2 to 4 minutes or until heated through, stirring after 2 minutes.Place frozen mixture in a 1 1/2 -quart microwavable casserole. Cover and microwave at 100% power for 5 to 6 minutes or until heated through, stirring after 3 minutes. Stir in nuts and serve.

WILD RICE WITH DRIED FRUIT AND NUTS

Steps:

• Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
• Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

WILD RICE AND TURKEY CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Spray 11X7 inch baking dish with cooking spray.
• In baking dish, mix white and wild rice; spread evenly over bottom.
• In a large bowl, mix turkey, cheese, milk, eggs, bell peppers and black pepper.
• Spoon over rice.
• Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned.
• Sprnkle with parsley.

TURKEY WILD RICE SOUP II

Steps:

• Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
• Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
• Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

CHEESY WILD RICE AND TURKEY CASSEROLE

Steps:

• Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, mix white rice and wild rice; spread evenly over bottom.
• In large bowl, mix turkey, cheese, milk, bell peppers, eggs, salt and pepper. Spoon over rice.
• Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned. Sprinkle with parsley. Let stand 5 minutes before serving.

FRUIT AND WILD RICE PILAF

Steps:

• Melt butter in medium saucepan over med-high heat.
• Add onions and celery.
• Cook 3 minutes, stirring occasionally.
• Add broth, water, rice, contents of seasoning packet, and fruit.
• Bring to boil. Reduce heat to med-low.
• Cover and simmer 25 minutes, or until liquid is absorbed.
• Stir in pecans and serve.