- 1 14 lb. turkey
2 c Wild rice
1/2 c Dried apricots, chopped
1/4 c Brandy
7 tb Butter, divided
1/2 Onion, chopped (1/2 cup)
1/2 c Chopped celery (1 rib)
2 Cloves garlic, divided,
-minced 1 1/2 ts Dried rosemary, divided,
-crumbled Salt to taste Freshly ground pepper to -taste 1. Remove neck, giblets, and liver from body cavity; wash and dry the
2. Put the wild rice into a colander and rinse. Transfer to a
4 quart
2 1/2 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
5 minutes.
5. In a large 3 quart mixing bowl, combine the rice, apricots, brandy and 6. To prepare the basting butter: Melt
3 tablespoons butter; add
1 clove
1/2 teaspoon dried rosemary.
7. Fill the turkey cavity with the wild rice stuffing and truss. Place on
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.
17 NOV