4 hrs 30 mins
1 hr 30 mins
This recipe is adapted from an old Food&Wine magazine. As I think that cooked celery is nasty, I always omit it. I like the variety of tastes and textures included in it.
My Private Note
Units: US | Metric
- 2 1/2 cups wild rice
- 3 cups rich chicken broth
- 3 cups water
- 12 ounces water chestnuts, sliced
- 1 bunch watercress, leaves & tender stem,chopped,coarsley
- 4 large scallions, white and tender green,chopped coarsley
- 3/4 cup almonds, blanched (4 oz)
- 1/2 lb prosciutto, finely chopped
- pepper, freshly ground
- 16 -18 lbs turkey, gibs reserv
- 1 onion, halved
- 1 celery rib, in 2 inch pieces-i omit
- 3 tablespoons sweet creamy butter
- 3 tablespoons flour, all-purpose
- 1Dilute the chicken stock with the water.
- 2Rinse the wild rice in several changes of cold water and drain.
- 3Put the rice in a medium saucepan, add 5 cups of diluted chicken stock and bring to a boil over moderately high heat.
- 4Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed.
- 5The cooking time may vary from 35-60 minutes.
- 6If the rice is not done and the stock has boiled away, add another cup of stock; if the rice is done but stock remains, uncover and boil over high heat until evaporated.
- 7(The rice can be cooked up to 1 day ahead. Let cool, then cover and refrigerate.) In a large bowl, toss the cooked rice with the water chestnuts, water cress, scallions, almonds, and proscuitto.
- 8Season with pepper and salt, if needed.
- 9Let the stuffing cool thoroughly.
- 10In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.
- 11Add the onion, celery and a pinch of salt.
- 12Bring to a boil over high heat.
- 13Reduce the heat to low and simmer for 90 minutes, skimming occasionally.
- 14Strain the broth and set aside; you should have about 3 cups.
- 15Reserve the turkey gizzard and heart.
- 16Meanwhile, preheat the oven to 325 degrees.
- 17Spoon the stuffing into the check and neck cavities of the bird.
- 18Fold the neck skin over the stuffing and secure with skewers.
- 19Truss the bird with twine.
- 20Season the turkey liberally with salt and pepper and rub the butter all over.
- 21Wrap any leftover stuffing in a foil packet.
- 22Place the turkey, breast side down, on a foil-lined rack, in a roasting pan and roast for 2 hours.
- 23Turn the turkey breast-side up and roast for about 2 hours longer, basting often with the pan juices.
- 24Ten minutes before the roasting time is up, add the turkey liver to the pan.
- 25The bird is done when an instant-read thermometer inserted into the inner thigh registers 170 degrees.
- 26Transfer the turkey to a warm platter, reserving the liver.
- 27Let the bird rest for 30 minutes before carving.
- 28Heat the extra stuffing in the oven for about 25 minutes.
- 29Meanwhile, make the gravy.
- 30Pour all the juices into a large measuring cup.
- 31Spoon about 3 tablespoons of fat from the juices into the pan and set it over two burners.
- 32Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any browned bits.
- 33Whisk in 1 cup of the reserved turkey broth until smooth.
- 34Whisk in the remaining broth and simmer until thickened.
- 35Degrease the remaining juices in the measuring cup and stir them into the gravy.
- 36Chop the gizzard, heart and liver finely and stir into the gravy.
- 37Season with salt and pepper.
- 38Pour into a warmed gravy boat and serve alongside the carved turkey.
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Nutritional Facts for Roast Turkey with Wild Rice Stuffing
Serving Size: 1 (910 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 1207.4
- Calories from Fat 502
- Total Fat 55.8 g
- Saturated Fat 15.3 g
- Cholesterol 416.7 mg
- Sodium 648.7 mg
- Total Carbohydrate 36.8 g
- Dietary Fiber 4.4 g
- Sugars 3.4 g
- Protein 132.5 g
The following items or measurements are not included: