Roasted Turkey With Brown Rice Stuffing Recipes

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.

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.

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.

MAPLE-GLAZED TURKEY WITH WILD RICE STUFFING

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.