Maple Glazed Turkey With Wild Rice Stuffing Recipes

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MAPLE-GLAZED TURKEY WITH WILD RICE STUFFING



Maple-Glazed Turkey with Wild Rice Stuffing image

This succulent roast turkey has wild rice and bacon stuffing and a tangy mustard glaze with hints of orange and maple.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h55m

Yield 16

Number Of Ingredients 22

1/4 cup butter or margarine
2 cups chopped onions (4 medium)
3 cloves garlic, finely chopped
1 1/2 cups uncooked wild rice
3 tablespoons chopped fresh thyme leaves
5 to 6 cups Progresso™ chicken broth (from two 32-oz cartons)
1 1/2 cups uncooked long-grain brown rice
2 cups sliced celery (about 4 medium stalks)
2 cups shredded carrot (about 3 medium)
6 slices bacon (1/2 lb), cooked, crumbled
1 teaspoon salt
1/2 teaspoon pepper
1 whole turkey (16 to 18 lb), thawed if frozen
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons finely grated orange peel
1/2 cup orange juice
1/4 cup maple-flavored syrup
2 tablespoons cider vinegar
1/2 teaspoon ground mustard
1/4 teaspoon salt

Steps:

  • In 4-quart Dutch oven, melt butter over medium-high heat. Add onions and garlic; cook 5 minutes, stirring occasionally. Stir in wild rice, thyme and 5 cups of the broth. Heat to boiling over high heat, stirring occasionally. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and celery. Cover; simmer 40 to 50 minutes longer or until rice is tender and liquid is absorbed, adding more broth by 1/4 cupfuls if necessary to prevent scorching.
  • Stir in carrot, bacon, 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat. Cover; let stand 10 minutes. Uncover; cool 30 minutes before stuffing turkey. (Stuff turkey just before roasting.)
  • Move oven rack to lowest position. Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels.
  • Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.) Place any remaining stuffing in 2-quart casserole that's been sprayed with cooking spray; cover and refrigerate.
  • Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush with oil to prevent skin from drying. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place tent of heavy-duty foil loosely over turkey.
  • Roast turkey 1 hour 30 minutes. Remove foil; roast 1 hour 30 minutes to 2 hours longer or until thermometer reads 160°F.
  • Meanwhile, in 2-quart saucepan, stir together glaze ingredients. Heat to boiling over medium-high heat, stirring frequently. Reduce heat to medium-low; gently boil uncovered 20 to 30 minutes, stirring occasionally, until mixture is reduced to 1/2 cup. Remove from heat.
  • Remove stuffing in casserole from refrigerator; uncover and set aside. When thermometer reads 160°F, brush turkey with 1/2 of glaze; roast 20 minutes. Brush with remaining glaze; roast 15 to 30 minutes longer or until thermometer reads 180°F and drumsticks move easily when lifted or twisted. Cover loosely with foil; let stand 15 to 20 minutes for easier carving.
  • Meanwhile, increase oven temperature to 375°F. Bake uncovered casserole with stuffing 15 to 20 minutes or until thoroughly heated. Place turkey on serving platter. Remove skewers. Remove stuffing from turkey; place in serving bowl.

Nutrition Facts : Calories 700, Carbohydrate 35 g, Cholesterol 195 mg, Fat 2, Fiber 4 g, Protein 63 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 6 g, TransFat 1 g

POMEGRANATE-GLAZED TURKEY WITH WILD RICE STUFFING



Pomegranate-Glazed Turkey With Wild Rice Stuffing image

Provided by Cat Cora

Time 4h25m

Yield 12-14 servings

Number Of Ingredients 14

1 1/2 cups wild rice, rinsed
Kosher salt
1 cup roughly chopped roasted chestnuts (fresh or jarred)
2 tablespoons unsalted butter
3/4 cup finely chopped onion
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh savory or rosemary
1/4 cup finely chopped fresh parsley
Freshly ground pepper
1 12-to-14-pound turkey (thawed if frozen)
4 slices pancetta or bacon
1 1/2 cups pomegranate juice
1 to 2 tablespoons honey
Rosemary sprigs, for garnish (optional)

Steps:

  • Combine the wild rice, 3 cups water and 1 teaspoon salt in a medium pot. Bring to a boil over high heat, stirring once. Reduce the heat to low, cover and cook until the rice absorbs all of the liquid, 45 to 55 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Spread the chestnuts on a baking sheet and toast in the oven to remove some of their moisture, about 10 minutes.
  • Melt the butter in a large skillet over medium heat. Add the onion, thyme, savory and parsley and cook until the onion softens, about 5 minutes. Stir in the cooked rice and the toasted chestnuts and season with salt and pepper. Remove from the heat and cool slightly.
  • Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Season the cavity with salt and loosely fill with the rice stuffing, leaving space for the rice to expand during cooking. Put the pancetta slices over the cavity opening and secure with toothpicks or skewers to enclose the stuffing. Truss the legs and wings with kitchen twine.
  • Rub the outside of the turkey with salt and pepper and place on a rack in a roasting pan. Roast until the skin is golden brown and a thermometer inserted into the breast registers 165 degrees F to 170 degrees F, 2 hours 30 minutes to 3 hours.
  • Transfer the turkey to a platter and let rest 30 minutes. Meanwhile, pour the drippings from the roasting pan into a skillet; add the pomegranate juice and honey. Bring to a simmer over low heat and cook, stirring occasionally, until slightly syrupy and reduced by half, about 20 minutes. Season with salt and pepper. Brush the turkey with some of the glaze. Garnish the platter with rosemary, if desired, and serve with more glaze.
  • ACTIVE: 1 hr 10 min l TOTAL: 4 hr 25 min l SERVES: 12 to 14

MAPLE-ROASTED TURKEY WITH SAGE, SMOKED BACON, AND CORNBREAD STUFFING



Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing image

Provided by Tyler Florence

Categories     main-dish

Time 4h5m

Yield 12 servings

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced

Steps:

  • Preheat the oven to 350 degrees F and remove the top rack.
  • Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
  • In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.
  • Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
  • Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
  • Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

MAPLE-GLAZED TURKEY BREAST



Maple-Glazed Turkey Breast image

Try this one with pecans or with a mix of pecans and walnuts if desired. Serve it with a steamed vegetable and some chilled cranberry relish, and hot rolls with honey butter for a delicious mostly ready meal when you get home on a chilly evening

Provided by Karen From Colorado

Categories     Poultry

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 package original-flavor long grain and wild rice blend
1 1/4 cups water
1 lb boneless turkey breast
1/4 cup maple syrup
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon

Steps:

  • Mix uncooked rice, seasoning packet from rice mix and water in a crockpot.
  • Place turkey breastm skin side up, on the rice.
  • Drizzle with syrup.
  • Sprinkle with walnuts and cinnamon.
  • Cover and cook on low setting for 4 to 5 hours or until turkey is no longer pink in the center.

Nutrition Facts : Calories 327.1, Fat 17.6, SaturatedFat 3.1, Cholesterol 73.8, Sodium 70.6, Carbohydrate 15.7, Fiber 1.1, Sugar 12.4, Protein 27.1

MAPLE GLAZED TURKEY ROAST



Maple Glazed Turkey Roast image

A great way to make make a flavorful turkey roast for any night of the week. It's also great when you're having just a handful of people for Thanksgiving.

Provided by Michelle Berger

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h50m

Yield 6

Number Of Ingredients 10

1 (3 pound) boneless turkey breast roast, thawed
½ cup pure maple syrup, or more as needed
1 teaspoon liquid smoke flavoring
1 teaspoon ground paprika
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried crushed thyme
1 pinch cayenne pepper, or to taste

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
  • Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
  • Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 32.9 g, Cholesterol 120.2 mg, Fat 5.9 g, Fiber 0.3 g, Protein 40.1 g, SaturatedFat 1.8 g, Sodium 1734.3 mg, Sugar 15.8 g

WILD RICE STUFFING FOR TURKEY



Wild Rice Stuffing for Turkey image

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

2 cups hot water
4 cubes chicken bouillon, crumbled
1 (6 ounce) package wild rice, uncooked
½ cup butter
1 cup chopped celery
½ cup chopped green bell pepper
1 (5.5 ounce) package seasoned croutons
2 teaspoons poultry seasoning

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

MAPLE-GLAZED TURKEY



Maple-Glazed Turkey image

When you have a good plan for stuffing and roasting the turkey, Thanksgiving feels a lot more manageable.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 5

1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry inside and out (neck and giblets reserved for gravy, liver discarded)
Chestnut and Apple Stuffing
2 tablespoons butter, room temperature, plus more for aluminum foil
Coarse salt and ground pepper
1/3 cup pure maple syrup

Steps:

  • Preheat oven to 350 degrees, with roasting rack in lowest position. Stuff and prepare turkey for roasting.
  • Set roasting rack in a large roasting pan. Place turkey on rack; rub all sides with butter, and season generously with salt and pepper. Pour 3 cups water into roasting pan. Loosely cover turkey with aluminum foil (unbuttered). Roast 1 hour, then baste every 30 minutes with pan liquids until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours.
  • Remove foil; raise oven heat to 400 degrees. Continue roasting, brushing 3 to 4 times with maple syrup, until thigh reaches 170 degrees, 45 to 60 minutes more (temperature will rise about 10 degrees as turkey rests after roasting).
  • If bird browns too quickly, loosely cover with buttered foil; add more water if pan becomes dry. Transfer turkey to a serving platter, cover loosely with buttered foil, and let rest at least 30 minutes before carving so juices are reabsorbed. Reserve pan for making gravy.

Nutrition Facts : Calories 691 g, Fat 23 g, Protein 103 g, SaturatedFat 7 g

MAPLE-GLAZED ROAST TURKEY WITH MIXED-HERB GRAVY



Maple-Glazed Roast Turkey with Mixed-Herb Gravy image

Yield Serves 10

Number Of Ingredients 12

Gravy
1/2 cup all purpose flour
6 tablespoons (3/4 stick) butter, cut into pieces
5 cups canned low-salt chicken broth
Turkey
1 14- to 15-pound turkey
6 cups Herbed Bread, Cracker and Leek Dressing
2 1/2 tablespoons butter, melted
3 1/2 cups canned low-salt chicken broth
1 tablespoon pure maple syrup
1/8 teaspoon ground ginger
3 tablespoons minced mixed fresh herbs (such as parsley, sage, savory and/or thyme)

Steps:

  • For gravy:
  • Toast flour in heavy large skillet over medium-high heat until pale golden (about the color of peanuts), stirring constantly, about 7 minutes. Remove skillet from heat. Add butter and whisk until butter melts and mixture is smooth (mixture will become very dark). Gradually whisk in broth. Bring to boil over medium heat, whisking frequently. Reduce heat; simmer until gravy is reduced to 21/2 cups, about 30 minutes. (Can be made 8 hours ahead. Cover and chill.)
  • For turkey:
  • Preheat oven to 325°F. Rinse turkey inside and out; discard any pieces of fat in neck and main cavity. Pat turkey dry with paper towels. Fill neck cavity loosely with bread dressing. Fold skin over and secure with skewer. Fill main cavity loosely with bread dressing. Place turkey on rack in large roasting pan. Tie turkey legs together to hold shape. Tuck wings under turkey. Brush turkey with 11/2 tablespoons melted butter. Sprinkle turkey with salt and pepper. Pour 1/2 cup broth into roasting pan.
  • Roast turkey 3 hours, basting with pan juices and adding 1/2 cup broth to pan every 30 minutes. Mix maple syrup, ginger and 1 tablespoon melted butter in small bowl; brush mixture over turkey. Continue to roast turkey until thermometer inserted into innermost part of thigh registers 180°F, about 15 minutes longer.
  • Transfer turkey to platter. Tent with foil and let turkey stand 30 minutes.
  • Meanwhile, scrape pan juices and any browned bits from roasting pan into 2-cup measuring cup. Spoon off and discard fat from surface of juices. Add juices to gravy. Add herbs and bring to simmer. Season gravy with salt and pepper.
  • Serve turkey with dressing and gravy.

ROAST TURKEY WITH WILD RICE STUFFING



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

MAPLE-GLAZED TURKEY WITH GRAVY



Maple-Glazed Turkey with Gravy image

This turkey's crunchy, sweet crust is the result of boiling down maple syrup until it's almost crystallized and then brushing it on the bird during the last hour of cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h30m

Number Of Ingredients 6

1 turkey (14 pounds), neck and giblets reserved for Turkey Giblet Stock
Herbed Cracker Stuffing
1/2 stick unsalted butter, softened
Coarse salt and freshly ground pepper
1 1/2 cups chicken broth
1 1/2 cups pure maple syrup

Steps:

  • Preheat oven to 425 degrees. Pat turkey dry with paper towels. Transfer to a rack set in a large roasting pan. Let stand at room temperature 1 hour. Fill body cavity with 6 cups stuffing. Fill neck cavity with 4 cups stuffing; secure skin flap with skewers. Tie drumsticks with kitchen twine. Tuck wings under turkey. Rub turkey with butter, and season generously with salt and pepper. Pour broth into pan; roast 30 minutes. Reduce oven temperature to 350 degrees; roast 45 minutes. Brush with pan juices, and tent pan with foil. Roast 45 minutes more, then remove foil, and baste. (If liquid evaporates, add 1 to 2 cups water to pan.)
  • Meanwhile, bring maple syrup to a boil in a small saucepan. Reduce heat, and simmer until syrup is reduced to 3/4 cup.
  • After removing foil tent from turkey and basting with pan juices, brush turkey with some of maple glaze (reheat if solidified). Roast, uncovered, 30 minutes, and brush with glaze. Continue to roast turkey until a thermometer inserted into the thickest part of the thigh reads 165 degrees, about 30 minutes more. (Take temperature of stuffing as well; if it has not reached 165 degrees, remove it from turkey, then transfer to a baking dish. Cover with foil, and bake until it reaches 165 degrees.) Brush turkey with maple glaze, and transfer to a platter; let rest 45 minutes before carving. Meanwhile, using drippings in pan, make maple gravy.

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WILD RICE TURKEY DRESSING RECIPES / MAPLE GLAZED TURKEY WITH …
Wild rice + turkey bowl with cranberries and oranges, turkey and wild rice soup with leeks and mushrooms, turkey wild rice soup. This wild rice dressing recipe isn't only meant for thanksgiving. Heat oven to 350° f. See more ideas about turkey recipes, recipes, wild turkey recipes. My best cornbread dressing recipe with louisiana crawfish, cornbread and wild rice …
From kuasalapangan.blogspot.com


MAPLE-GLAZED TURKEY WITH WILD RICE STUFFING | RECIPE | TURKEY …
Jul 17, 2013 - This succulent roast turkey has wild rice and bacon stuffing and a tangy mustard glaze with hints of orange and maple. Jul 17, 2013 - This succulent roast turkey has wild rice and bacon stuffing and a tangy mustard glaze with hints of orange and maple. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com


MAPLE-GLAZED TURKEY WITH A SWEETCORN STUFFING RECIPE - BBC FOOD
Preheat the oven to 220C/425F/Gas 7. Place the turkey on one side in a roasting tray and baste with melted butter. Roast in the oven for 30 minutes. Turn the …
From bbc.co.uk


MAPLE GLAZED TURKEY WITH WILD RICE STUFFING BEST RECIPES
To begin, cook the wild rice for the stuffing. Bring 650ml salted water to the boil in a pan, add the rice and simmer covered for about 45–60 minutes, or until the rice is cooked and tender. Drain and set aside until needed Liberally rub butter all over the turkey breast and place it …
From recipesforweb.com


TURKEY WITH APPLE, CRANBERRY, WILD RICE STUFFING | METRO
In a skillet, heat oil and cook onion 1 min. Add veal and pine nuts and cook another 2 min. Add apple and cranberries and continue cooking until meat is done. Season to taste. Stir in white and wild rice and oregano. Stuff turkey with mixture. Place turkey breast side up in roasting pan. Brush all over with melted butter.
From metro.ca


ROASTED WHOLE TURKEY WITH WILD RICE AND KALE STUFFING
1 (14-lb/6.5kg) turkey, giblets and neck removed from cavity, rinsed and patted dry. 6 whole fresh sage leaves. 2 cups (480ml) chicken stock Sea salt. Freshly ground black pepper . 2 tablespoons (30ml) maple syrup (for turkey glaze) 1 tablespoon (15g) unsalted melted butter (for turkey glaze) For the stuffing: 3 tablespoons (43g) unsalted butter
From en.discovercaliforniawines.ca


MAPLE-GLAZED TURKEY RECIPE | MYRECIPES
Step 1. Heat oven to 450º F. In a small bowl, combine the maple syrup and orange juice to make a glaze; set aside. Advertisement. Step 2. Place the turkey in a large metal roasting pan, breast-side down. Rub the turkey with half the oil and sprinkle with half the salt and pepper.
From myrecipes.com


BEST EVER WILD RICE STUFFING - IOWA GIRL EATS
Start by adding a wild rice blend to a 1-1/ 2 or 2 quart saucepan with chicken broth, a bay leaf, and a dash of salt. Bring to a boil then turn the heat down to low, cover, and simmer until the rice is al dente, 40-45 minutes. Take the pan off the heat the let it sit with the lid on for 5 minutes before fluffing with a fork.
From iowagirleats.com


AMAZING MAPLE-GLAZED TURKEY WITH BACON - FIVEHEARTHOME
2020-10-27 Place turkey on a rack in a large roasting pan, breast side up, to allow it to dry and come to room temperature. Place oven rack in the bottom third of the oven and remove the top rack. Preheat oven to 350°F. Stir minced fresh sage into softened butter until well combined. Season well with salt and pepper.
From fivehearthome.com


WILD RICE TURKEY STUFFING - RECIPES | COOKS.COM
maple glazed sticky... cm's spinach italian style. bacon, tomato, and cheese open sandwich. corn muffins . mom's sloppy joes. grandmother hinckley's blueberry muffins. mom-mom's sugar cookie recipe. grammy's cheese blintzes. german eierkuchen (egg pancakes) peach cobbler. flippers (fried dough) potato pancakes. voodoo chicken salad. crock-pot stuffed cabbage rolls. belgian …
From cooks.com


MAPLE GLAZED TURKEY WITH WILD RICE STUFFING FOOD
1 1/2 cups uncooked wild rice: 3 tablespoons chopped fresh thyme leaves: 5 to 6 cups Progresso™ chicken broth (from two 32-oz cartons) 1 1/2 cups uncooked long-grain brown rice: 2 cups sliced celery (about 4 medium stalks) 2 cups shredded carrot (about 3 medium) 6 slices bacon (1/2 lb), cooked, crumbled: 1 teaspoon salt: 1/2 teaspoon pepper
From wikifoodhub.com


A RECIPE FOR ORANGE GLAZED DUCK AND WILD RICE STUFFING
Roast at 325 degrees for 1 1/2 hours or until done. MEANWHILE: Combine honey, remaining 1/3 cup orange juice, 2 tablespoons butter, brown sugar and salt; boil hard for 1 minute. During last 25 minutes of roasting, baste every 10 minutes with glaze. Heat remaining stuffing to pass separately. Garnish hens with parsley and orange wedges.
From foodnewsnews.com


WILD RICE TURKEY DRESSING RECIPES, MAPLE BACON GLAZED TURKEY …
2021-08-03 Wild rice stuffing with turkey italian sausage. By admin february 9, 2019 september 4, 2019. 30 best thanksgiving wild rice stuffing. Wild rice jones sausage & apple stuffing simply sated. Combine the wild rice, stock, and 1/2 tablespoon salt. Add the wild rice and broth to a medium saucepan and stir, season with salt.
From zoxzmpzoux.blogspot.com


MAPLE-GLAZED TURKEY WITH WILD RICE STUFFING RECIPE - A PHOTO ON …
Stir in wild rice, thyme and 5 cups of the broth. Heat to boiling over high heat, stirring occasionally. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and celery. Cover; simmer 40 to 50 minutes longer or until rice is tender and liquid is absorbed, adding more broth by 1/4 cupfuls if necessary to prevent scorching.
From flickriver.com


RECIPE - GLAZED ROAST TURKEY WITH SAVOURY WILD AND BROWN RICE
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From lcbo.com


MAPLE GLAZED SAGE TURKEY AND STUFFING RECIPE - MY FOUR AND MORE
2017-11-20 In a bowl, mix together chopped sage and two sticks of butter. Use a fork and mix well. Set aside 4 TBSP of sage butter to use in the stuffing. Place evenly under the skin of the turkey using a spoon. Use your hands to massage sage butter in from the outside. Sprinkle inside and out of turkey with salt and pepper.
From myfourandmore.com


CORNISH HENS WITH APPLE-CRANBERRY RICE STUFFING - STRIPED SPATULA
2018-11-16 Prepping the stuffing for the hens doesn’t take long, and can be done ahead. All you need to do is sauté onions and celery in butter until softened, and stir in pecans, apples, and herbs until toasty and fragrant. Toss with cooked rice and sweetened dried cranberries, and you’re ready to go. Each Cornish hen will accommodate about 1/2 cup ...
From stripedspatula.com


CRANBERRY PECAN WILD RICE STUFFING - ALL INFORMATION ABOUT HEALTHY ...
Cranberry Pecan Wild Rice Stuffing - Onion Rings & Things new www.onionringsandthings.com. Cranberry Pecan Wild Rice Stuffing is a festive addition to your Thanksgiving celebration. Loaded with tart cranberries, toasted pecans, and orange zest, it makes a fantastic side dish or turkey stuffing. Prep Time 10 mins. Cook Time 1 hr. Total Time 1 hr ...
From therecipes.info


EASY MAPLE-GLAZED ROASTED TURKEY BREAST - THE SEASONED MOM
2020-10-26 Preheat oven to 350 degrees F. Rinse the turkey breast with cold water. Pat dry. Stuff turkey cavity with apple, lemon, onion, celery, rosemary, and thyme. Sprinkle salt inside the cavity. Place the turkey in a large shallow roasting pan lined with aluminum foil.
From theseasonedmom.com


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