Time 3h15m Yield 4 to 6 servings Number Of Ingredients 15 Steps:
Preheat the oven to 400 degrees F. Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside. Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes. In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking. Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes. While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
Time 3h45m Yield 6 servings with leftovers. Number Of Ingredients 12 Steps:
In a saucepan, combine the broth, 1/3 cup apple juice and 1/4 teaspoon salt. Bring to a boil. Stir in the rice and raisins. Return to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is tender., Meanwhile, in a nonstick skillet, cook celery and onion in butter for 2 minutes. Add apple; cook and stir for 3 minutes or until vegetables are tender. Combine the rice mixture, apple mixture, poultry seasoning, pepper and remaining apple juice and salt. , Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes. Remove stuffing and carve turkey, discarding skin. If desired, thicken pan drippings for gravy.
Time 4h15m Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey Number Of Ingredients 18 Steps:
For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside. Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F. Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it’s dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.) For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil. Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
Time 3h Yield 15 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F (190 degrees C). If necessary, unbind legs of turkey. Rinse and dry turkey with paper towels. Place turkey into a roasting pan with a lid, and rub the oil all over the turkey, inside and out. Stuff the body and neck cavities of the turkey with the apple quarters; arrange whole apples around the turkey in the roasting pan. Scatter any extra apple quarters into the pan. Cover the roasting pan. Roast in the preheated oven until the skin is browned and the meat is beginning to separate from the legs, 2 1/2 to 3 hours. Remove lid in last 20 minutes of roasting if needed to brown skin. Use pan drippings for gravy, if desired.
Time 30m Yield 20 serving(s) Number Of Ingredients 6 Steps:
Cook rice as directed on package. brown pork,saute onions,celery and mushrooms. Mix all,add spices to taste. Use to stuff (20 pound)turkey or bake in casserole.
Time 1h25m Yield 8 Number Of Ingredients 10 Steps:
Bring broth, rice, and margarine to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When the rice has about 20 minutes left, preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add soup, milk, and turkey and stir until well combined. Cook until heated through. Mix the rice and soup mixture together. Pour into a 9x13-inch baking dish. Top with Cheddar cheese and cover with aluminum foil. Bake in the preheated oven for 20 minutes.
More about “brown rice n apple stuffed turkey recipes”
Time 30m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Saute celery, onion, bell pepper and carrot in oil over medium heat until onions are translucent and veggies are tender. Add white wine, sage, herbs de provence and parsley and cook until wine is absorbed, stirring frequently. Add brown rice and continue cooking until heated through, stirring frequently. Serve immediately or use as a stuffing.
