HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Christmas Roast Turkey with Wild Rice-Pecan Stuffing Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Stuffing: 7 cups chicken broth 1 bay leaf 1 1/2 cups uncooked wild rice 1 1/2 cups long grain rice 1/2 cup butter 2 large onions, peeled and chopped 1 1/2 cups chopped celery 8 ounces sliced mushrooms 3 large cloves garlic, peeled and minced 2 tsp. crumbled dried thyme 1/4 cup madeira 2 large eggs, beaten to blend 1 cup chopped toasted pecans 3/4 cup chopped fresh parsley Turkey: 16 pound turkey 3 tbsp. butter 1 tbsp. honey 2 cups chicken broth 1/2 cup water Gravy: 4 cups chicken broth 1/4 cup butter 6 tbsp. all purpose flour 2 tbsp. minced shallot 1/4 cup madeira Directions For Stuffing: Bring 6 1/2 cups broth and bay leaf to boil in a large saucepan. Add wild rice. Reduce heat, cover and simmer 30 minutes. Add long grain rice, cover and simmer about 20 minutes until rices are tender and liquid is absorbed. Transfer rice mixture to a large bowl. Melt butter in a large skillet. Add onion and celery and cook 10 minutes. Add mushrooms, garlic and thyme and cook about 8 minutes until mushrooms are tender. Add madeira and bring to a boil. Pour over rice mixture. Stir in eggs and remaining 1/2 cup broth. Stir in pecans and parsley. For Turkey: Preheat oven to 425 degrees. Rinse turkey inside and out. Pat dry with paper towels. Spoon stuffing into body and neck cavities. Tie or skewer cavities closed. Place turkey on a rack in a large roasting pan. . Melt butter in a small saucepan and stir in honey. Brush all over turkey. Pour broth and water into pan. Roast 45 minutes. Reduce oven to 350 degrees. Cover turkey with foil and roast 2 hours 15 minutes, until turkey reaches 170 degrees. Add more water to pan if drippings start to brown. Transfer turkey to a platter and tent with foil. For Gravy: Pour pan juices into a large measuring cup. Skim off fat. Add additional broth to measure 4 1/2 cups. Melt butter in a large saucepan. Add flour and shallot and cook, stirring, about 6 minutes until golden brown. Whisk in pan juice mixture and madeira. Bring to a boil. Reduce heat and simmer until thickened, stirring frequently, about 15 minutes. Serve with turkey. Serves 12. Related Recipes •   Roast Wild Turkey with Spicy Sausage Stuffing •   Cranberry Orange Christmas Turkey •   Roasted Christmas Turkey with Herbed Sausage Corn Bread Stuffing •   Crisp-Skinned Roast Turkey •   Turkey with Molasses Glaze •   Holiday Maple Roasted Turkey with Sage Corn Bread Stuffing •   Crockpot Sourdough and Wild Rice Stuffing •   Roasted Thanksgiving Turkey with Cranberry Stuffing •   Easy Baked Wild Rice Amandine •   Chicken, Pear and Wild Rice Casserole •   Roast Turkey with White Wine-Herb Pan Sauce •   Herbed Turkey Roast •   Roasted Fresh Turkey •   Thanksgiving Turkey Roll •   Glazed Roast Turkey •   Wild Rice Porridge •   Minnesota Wild Rice Broccoli Casserole •   Traditional New England Roast Holiday Turkey •   Butter and Herb Roasted Turkey •   Holiday Turkey with Herbed Sausage Cornbread Stuffing View/Post Comments (0) Add To MyRecipeBox Send to a Friend

© 2006 - RecipeQuick.com - Contact Us