Simple Wild Rice Stuffed Turkey
Ingredients
14-lb. turkey
2 C. wild rice
1/2 C. dried apricots, chopped
1/4 C. brandy
7 Tbsp. butter, divided
1/2 onion, chopped (1/2 C.)
1/2 C. chopped celery (1 rib)
2 cloves garlic, divided, minced
1-1/2 tsp. dried rosemary, divided, crumbled
salt to taste
freshly ground pepper, to taste
Cooking Instructions
Remove neck, giblets, and liver from body cavity; wash and dry the turkey. Put the wild rice into a colander and rinse. Transfer to a 4-quart kettle and cover with 2-1/2 quarts cold water; bring to a boil, reduce heat and simmer for 60 minutes, until tender. Drain well. Soak the apricots in the brandy for 15 minutes. Melt 4 Tbls. butter in a 9- inch skillet. Add the onion, celery, 1 clove garlic and 1 tsp. rosemary; cook over medium heat, stirring occasionally, for 5 minutes. In a large 3-quart mixing bowl, combine the rice, apricots, brandy and onion mixture. Season with salt and pepper. To Prepare The Basting Butter: Melt 3 Tbls. butter; add 1 clove minced garlic and 1/2 tsp. dried rosemary. 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 oven for 4 to 5 hours, or until a thermometer inserted into the thigh reads 180 to 185, and the thermometer in the center of the stuffing reads 165. Baste with seasoned butter every 30 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)