adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Maple-Glazed Turkey with Wild Rice Stuffing
0 Likes
Prep Time:
1 hour 10 minutes
Total Time:
6 hours 55 minutes
Juicy roast turkey with bacon wild rice stuffing, topped with tangy mustard glaze infused with orange and maple flavors.
Ingredients:
  • 1/4 cup butter or margarine
  • 2 cups chopped onions (4 medium)
  • 3 cloves garlic, finely chopped
  • 1 1/2 cups uncooked wild rice
  • 3 tablespoons chopped fresh thyme leaves
  • 5 to 6 cups Progresso™ chicken broth (from two 32-oz cartons)
  • 1 1/2 cups uncooked long-grain brown rice
  • 2 cups sliced celery (about 4 medium stalks)
  • 2 cups shredded carrot (about 3 medium)
  • 6 slices bacon (1/2 lb), cooked, crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 whole turkey (16 to 18 lb), thawed if frozen
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons finely grated orange peel
  • 1/2 cup orange juice
  • 1/4 cup maple-flavored syrup
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
Instructions:
  • In a 4-quart Dutch oven, melt butter over medium-high heat. Sauté onions and garlic for 5 minutes until fragrant. Add wild rice, thyme, and 5 cups of broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Stir in brown rice and celery, cover, and simmer for an additional 40-50 minutes until rice is tender, adding more broth in 1/4 cup increments if needed to prevent sticking.
  • Combine the carrot, bacon, 1 teaspoon of salt, and 1/2 teaspoon of pepper into the mixture. Take the pot off the heat. Cover it and allow it to sit for 10 minutes. Uncover and let it cool for 30 minutes before using it to stuff the turkey right before roasting.
  • Preheat oven to 325°F and position the rack at the lowest level. Remove turkey neck and giblets, then rinse turkey inside and out with cold water and pat dry with paper towels.
  • Gently spoon stuffing into the neck and body cavities of the bird. Secure the wings to hold the neck skin in place and secure the drumsticks either with a metal piece or by tucking them under the tail skin. Any leftover stuffing can be placed in a baking dish, covered, and refrigerated.
  • Place the turkey, breast side up, in a roasting pan. Insert an ovenproof meat thermometer into the thickest part of the inside thigh, ensuring it does not touch the bone. Brush the skin with oil to prevent it from drying out. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of pepper, then loosely cover the turkey with a tent of heavy-duty foil.
  • Continue roasting the turkey uncovered for an additional 1 hour 30 minutes to 2 hours, or until a thermometer inserted reads 160°F.
  • In a 2-quart saucepan, combine glaze ingredients. Bring to a boil over medium-high heat, stirring frequently. Simmer uncovered for 20 to 30 minutes on medium-low heat, stirring occasionally, until the mixture reduces to 1/2 cup. Remove from heat.
  • Take the casserole out of the refrigerator, uncover, and set aside. Once the thermometer shows 160°F, brush the turkey with half of the glaze and roast for 20 minutes. Brush with the remaining glaze and continue roasting for 15 to 30 minutes until the thermometer reads 180°F and the drumsticks are easily movable. Loosely cover with foil and let it stand for 15 to 20 minutes before carving for easier serving.
  • Preheat oven to 375°F. Bake the uncovered casserole with stuffing for 15-20 minutes until thoroughly heated. Serve the turkey on a platter, remove skewers, and transfer the stuffing to a serving bowl.

Similar Recipes