Roast Turkey with Wild Rice Stuffing

Name: Roast Turkey with Wild Rice Stuffing
Prep time: 1 h 30 min
Cook time: 3 h
Total time: 4 h 30 min
Yield: 12 serving(s)
Ingredients: 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

Submitted by StevenHB

"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."

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Ready In:: 4hrs 30mins
Ingredients:: 15
Serves:: 12

ingredients

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

directions

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.