Turkey with wild rice stuffing (optionally sm
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Turkey with wild rice stuffing (optionally sm
  Turkey    Rice    Stuffing    Poultry  
Last updated 6/12/2012 1:27:58 AM. Recipe ID 63110. Report a problem with this recipe.
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      Title: Turkey with wild rice stuffing (optionally sm
 Categories: Poultry
      Yield: 12 Servings
 
      8 oz Wild rice -- rinsed and
           Drained
     10 oz Pork sausage, mild or hot --
           To taste
      2 tb Butter
      1 md Onion -- chopped
      8 oz Mushrooms -- sliced
    1/2 ts Rubbed sage
      1 c  Parsley -- chopped
           Salt and pepper -- to taste
     12 lb Whole turkey
      2 c  Apple wood chips or twigs
           (optional) -- soaked 1 hour
 
  Combine the rice with 3 cups of salted water, bring to a boil, reduce
  the heat, cover and simmer until the rice is al dente -- 25 to 35
  minutes. Wild rice varies considerably, so watch it carefully toward
  the end. You do not want the rice fully cooked -- only a few of the
  rice grains should have split. The rice will continue cooking in the
  bird.
  
  In a Dutch oven, crumble the suasage meat and brown it. Pour off any
  accumulated fat.  Add the butter and melt it. Add the onion and
  mushrooms. Cook, uncovered, until the onions are soft and the
  mushrooms have given up their liquid.  The mixture should not have
  any excess water. Remove from the heat.  Mix in the sage and parsley.
  Taste and adjust the seasoning ~- it probably will not not need any
  salt. Refrigerate until ready to use.
  
  Prepare your Weber Kettle or other barbecue for indirect heat, or
  preheat the oven to 325 degrees F. Clean the turkey, removing as much
  loose interior fat as possible. Reserve the neck and giblets for
  another use. Salt and pepper the cavity.  Stuff the bird fairly full
  ~- the stuffing will swell up just a little. Truss the bird and roast
  until done -- 3 1/2 to 4 hours.  Remove the bird from the oven or
  barbecue and let it rest 10 minutes before carving. Combine any
  excess stuffing with the turkey neck in a baking dish and bake at 350
  degrees for 60 minutes.
  
  If cooked on the barbecue, smoking the bird adds a delicate smoke
  flavor to the meat.  Scatter the soaked apple wood on the coals
  several times during the first 1 1/2 hours of cooking. You will also
  have to add some charcoal every half hour or so to keep the fire
  going. Discard any drippings from the barbecue.
  
  If roasted in the oven, the drippings can be used to make gravy.
  
  




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Recipe ID 63110 (Apr 03, 2005)

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