Roast Turkey with Wild Rice, Sausage, and Apple Stuffing

Name: Roast Turkey with Wild Rice, Sausage, and Apple Stuffing
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 cooking apple, such as a Golden Delicious, Gravenstein, or Rome, peeled, cored, and chopped; 8 servings Freshly ground black pepper; 2 ribs celery with leaves, chopped; 59 milliliters chopped fresh flat-leaf parsley; 1 Tbsp minced fresh thyme leaves; 2 cloves garlic, chopped; 1 pinch Pinch ground mace or nutmeg; 2 teaspoons kosher salt; 8 servings Kosher salt and freshly ground black pepper; 1 medium onion, chopped; 118 milliliters pecan pieces, toasted (see Cooks Note); 2 teaspoons poultry seasoning; 4 kilograms turkey, fresh or thawed; 227 grams fresh Italian-style turkey sausage, casings removed; 2 Tbsps unsalted butter; 4 Tbsps unsalted butter (1/2 stick); 710 milliliters water; 237 milliliters wild rice

Roast Turkey with Wild Rice, Sausage, and Apple Stuffing requires around 4 hours and 15 minutes from start to finish. For $2.27 per serving, you get a main course that serves 8. Watching your figure? This gluten free recipe has 716 calories, 79g of protein, and 34g of fat per serving. Thanksgiving will be even more special with this recipe. Head to the store and pick up rice, butter, ground mace, and a few other things to make it today. To use up the ground mace you could follow this main course with the Ginger Cookies as a dessert.

Instructions

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.)

Ingredients you will need

Wild Rice

Water

Rice

Salt

Equipment you will use

Sauce Pan

Drain and set aside.

Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.

Equipment you will use

Oven

Melt the butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.)

Ingredients you will need

Cooked Wild Rice

Salt And Pepper

Vegetable

Parsley

Sausage

Celery

Garlic

Pecans

Apple

Onion

Thyme

Ground Mace

Equipment you will use

Wooden Spoon

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.

Ingredients you will need

Poultry Seasoning

Salt And Pepper

Stuffing

Butter

Whole Turkey

Equipment you will use

Paper Towels

Roasting Pan

Aluminum Foil

Roast the turkey for about 2 hours undisturbed.

Ingredients you will need

Whole Turkey

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.

Ingredients you will need

Butter

Equipment you will use

Kitchen Thermometer