Simple wild rice stuffed turkey

10 Servings

Ingredients

Quantity Ingredient
1 14 lb. turkey
2 cups Wild rice
½ cup Dried apricots, chopped
¼ cup Brandy
7 tablespoons Butter, divided
½ Onion, chopped (1/2 cup)
½ cup Chopped celery (1 rib)
2 Cloves garlic, divided, minced
1½ teaspoon Dried rosemary, divided, crumbled
Salt to taste
Freshly ground pepper to taste

Directions

1. Remove neck, giblets, and liver from body cavity; wash and dry the turkey.

2. Put the wild rice into a colander and rinse. Transfer to a 4 quart kettle and cover with 2½ quarts cold water; bring to a boil, reduce

heat and simmer for 60 minutes, until tender. Drain well.

3. Soak the apricots in the brandy for 15 minutes.

4. Melt 4 tablespoons butter in a 9-inch skillet. Add the onion, celery,

1 clove garlic and 1 teaspoon rosemary; cook over medium heat, stirring

occasionally, for 5 minutes.

5. In a large 3 quart mixing bowl, combine the rice, apricots, brandy and

onion mixture. Season with salt and pepper.

6. To prepare the basting butter: Melt 3 tablespoons butter; add 1 clove

minced garlic and ½ teaspoon dried rosemary.

7. Fill the turkey cavity with the wild rice stuffing and truss.

Place on

a rack in a roasting pan and sprinkle with salt and pepper. Roast the

turkey in a preheated 325-degree oven 4 to 5 hours, or until a thermometer inserted into the thigh reads 180 to 185 degrees, and the

thermometer in the center of the stuffing reads 165 degrees. Baste with seasoned butter every 30 minutes.

8. To serve: Remove the trussing and stuffing before slicing.

Submitted By CHERYL <FEATHERS@...> On FRI, 17 NOV 1995 022051 ~0800 (PST)

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