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Ingredients Jump to Instructions ↓

  1. 1 14 lb. turkey

  2. 2 c Wild rice

  3. 1/2 c Dried apricots, chopped

  4. 1/4 c Brandy

  5. 7 tb Butter, divided

  6. 1/2 Onion, chopped (1/2 cup)

  7. 1/2 c Chopped celery (1 rib)

  8. 2 Cloves garlic, divided,

  9. -minced 1 1/2 ts Dried rosemary, divided,

  10. -crumbled Salt to taste Freshly ground pepper to -taste 1. Remove neck, giblets, and liver from body cavity; wash and dry the

  11. 2. Put the wild rice into a colander and rinse. Transfer to a

  12. 4 quart

  13. 2 1/2 quarts cold water; bring to a boil, reduce heat and simmer for 60 minutes, until tender. Drain well.

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

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

  16. 1 clove garlic and 1 teaspoon rosemary; cook over medium heat, stirring

  17. 5 minutes.

  18. 5. In a large 3 quart mixing bowl, combine the rice, apricots, brandy and 6. To prepare the basting butter: Melt

  19. 3 tablespoons butter; add

  20. 1 clove

  21. 1/2 teaspoon dried rosemary.

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

  23. 325-degree oven

  24. 4 to 5 hours, or until a thermometer inserted into the thigh reads

  25. 180 to 185 degrees, and the thermometer in the center of the stuffing reads

  26. 165 degrees. Baste with seasoned butter every

  27. 30 minutes.

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

  29. 17 NOV

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