Twelfth Night Turkey With Wild Rice Stuffing And Ale Reduction Recipes

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ROAST TURKEY WITH WILD RICE STUFFING



Roast Turkey with Wild Rice Stuffing image

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.

Provided by StevenHB

Categories     Whole Turkey

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 15

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
salt
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

Steps:

  • Dilute the chicken stock with the water.
  • Rinse the wild rice in several changes of cold water and drain.
  • Put the rice in a medium saucepan, add 5 cups of diluted chicken stock and bring to a boil over moderately high heat.
  • Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed.
  • The cooking time may vary from 35-60 minutes.
  • If 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.
  • (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.
  • Season with pepper and salt, if needed.
  • Let the stuffing cool thoroughly.
  • In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.
  • Add the onion, celery and a pinch of salt.
  • Bring to a boil over high heat.
  • Reduce the heat to low and simmer for 90 minutes, skimming occasionally.
  • Strain the broth and set aside; you should have about 3 cups.
  • Reserve the turkey gizzard and heart.
  • Meanwhile, preheat the oven to 325 degrees.
  • Spoon the stuffing into the check and neck cavities of the bird.
  • Fold the neck skin over the stuffing and secure with skewers.
  • Truss the bird with twine.
  • Season the turkey liberally with salt and pepper and rub the butter all over.
  • Wrap any leftover stuffing in a foil packet.
  • Place the turkey, breast side down, on a foil-lined rack, in a roasting pan and roast for 2 hours.
  • Turn the turkey breast-side up and roast for about 2 hours longer, basting often with the pan juices.
  • Ten minutes before the roasting time is up, add the turkey liver to the pan.
  • The bird is done when an instant-read thermometer inserted into the inner thigh registers 170 degrees.
  • Transfer the turkey to a warm platter, reserving the liver.
  • Let the bird rest for 30 minutes before carving.
  • Heat the extra stuffing in the oven for about 25 minutes.
  • Meanwhile, make the gravy.
  • Pour all the juices into a large measuring cup.
  • Spoon about 3 tablespoons of fat from the juices into the pan and set it over two burners.
  • Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any browned bits.
  • Whisk in 1 cup of the reserved turkey broth until smooth.
  • Whisk in the remaining broth and simmer until thickened.
  • Degrease the remaining juices in the measuring cup and stir them into the gravy.
  • Chop the gizzard, heart and liver finely and stir into the gravy.
  • Season with salt and pepper.
  • Pour into a warmed gravy boat and serve alongside the carved turkey.

Nutrition Facts : Calories 1207.5, Fat 55.8, SaturatedFat 15.4, Cholesterol 416.8, Sodium 648.8, Carbohydrate 36.8, Fiber 4.4, Sugar 3.5, Protein 132.6

WILD RICE STUFFING FOR TURKEY



Wild Rice Stuffing for Turkey image

This is an old family recipe. If you like wild rice, try this with your turkey! You won't be disappointed! (This recipe will stuff a 12 lb. bird. Can be easily doubled for larger bird. You can stuff it and cook it in the bird, or cook it in a dish as stated below.)

Provided by MCBETH24

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 50m

Yield 12

Number Of Ingredients 8

2 cups hot water
4 cubes chicken bouillon, crumbled
1 (6 ounce) package wild rice, uncooked
½ cup butter
1 cup chopped celery
½ cup chopped green bell pepper
1 (5.5 ounce) package seasoned croutons
2 teaspoons poultry seasoning

Steps:

  • Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
  • Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
  • Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).

Nutrition Facts : Calories 184.2 calories, Carbohydrate 19.7 g, Cholesterol 21.4 mg, Fat 10.3 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 606.8 mg, Sugar 1.2 g

HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING



Holiday Hens with Fig Glaze and Cornbread Stuffing image

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 24

1 1/2 cups dried California figs, pitted and roughly chopped
1/4 cup honey
2 tablespoons lemon juice
3 cups warm water
1/2 cup balsamic vinegar
1 stick unsalted butter, for the glaze
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon finely chopped rosemary leaves
1/4 pound loose sweet Italian sausage
2 tablespoons all-purpose flour
4 cornbread muffins, torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups)
1 cup rehydrated dried figs, roughly chopped
Salt
Pepper
1/2 egg, lightly beaten
1/4 cup heavy cream
1/2 cup chicken stock, homemade or store-bought
4 Cornish game hens, 1 to 1 1/2 pounds each
4 tablespoons unsalted butter, room temperature
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Begin by re-hydrating the figs. In a large mixing bowl add the figs, honey, lemon juice and cover with warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Strain the figs and reserve the liquid - as this will be the base for the glaze.
  • To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and set it aside while you work on the hens.
  • Wash and clean the birds. Season the cavities with salt and pepper and fill with stuffing. Dot the top of each bird with butter and season with salt and pepper. Lay out on a roasting tray and pop into the oven for 40 to 45 minutes. While they are roasting, set the fig liquid over medium-high heat and add balsamic and butter. Reduce until syrupy and baste the birds with 10 minutes to go. When done, an instant-read thermometer should registers 160 degrees F in the thickest part of the thigh. Allow to rest for 10 minutes before serving.

MEDITERRANEAN GRAIN STUFFING



Mediterranean Grain Stuffing image

This flavorful stuffing gets it's je ne sais quoi from some ingredients not typically found on the Thanksgiving table. Preserved lemons, olives, and diced canned tomatoes add a tangy quality that infuses the rice and farro with a bright, briny flavors.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup wild rice
4 cups low-sodium chicken broth
Kosher salt
1 cup farro, rinsed
1 cup long-grain white rice
1 stick unsalted butter, plus more for the pan
1 red onion, chopped
3 stalks celery, chopped
3 carrots, chopped
Freshly ground pepper
2 teaspoons dried thyme
1 preserved lemon, seeded and finely chopped
1 cup pitted kalamata olives, roughly chopped
1 28-ounce can diced tomatoes
Chopped fresh parsley or basil, for topping

Steps:

  • Combine the wild rice, broth, 4 cups water and 2 teaspoons salt in a large pot. Bring to a boil, then reduce the heat to a simmer; cover and cook 20 minutes. Add the farro and cook, covered, 20 more minutes. Add the white rice and cook, covered, until all the grains are tender, another 10 to 20 minutes. Drain any excess liquid, then spread out the grains on a baking sheet and let cool to room temperature.
  • Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium-high heat. Add the red onion, celery and carrots; season with 1 teaspoon each salt and pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the thyme and cook for about 1 more minute.
  • Combine the cooled grains, vegetable mixture, preserved lemon, olives and tomatoes in a large bowl. Transfer to the baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 25 minutes, then uncover and bake until the stuffing is heated through and the top is lightly browned around the edges, 20 to 30 more minutes. Top with parsley or basil before serving.

HOG'S TROTTERS AND EARS



Hog's Trotters and Ears image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 6h40m

Yield 6 servings

Number Of Ingredients 13

6 pig's trotters (feet) split between the toes
6 pig's ears
8 cups water or vegetable stock
1 fennel bulb, roughly chopped
3 carrots, roughly chopped
1 small bunch sage
1 small bunch tarragon
1 small bunch rosemary
2 large onions, roughly chopped
6 bay leaves
1 small head celery (5 to 6 stalks) roughly chopped
3 lemons, cut in 1/2
1 loaf French bread

Steps:

  • Place the pig's feet and ears into a large pot along with fennel, carrots, sage, tarragon, rosemary, onions, bay leaves, celery and lemons, and then cover ingredients with vegetable stock or water. Bring to a rolling boil and then immediately reduce the heat. Simmer for a minimum of 6 hours, testing for tenderness with a knife as you go. The ears will be cooked before the feet, so remove them sooner or add them to the pot later. When the flesh is tender, remove the pot from the heat and let it rest in the cooking liquid for 20 minutes.
  • Serve the cooked trotters and ears with a ladle-full of broth from the pot and some crispy French bread.

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