Denver Green Chili

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Recipe of the Week - 11/16/10 Roast Turkey with Wild Rice & Chile Stuffing

This is a wonderful combination of flavors and a welcome
change from the traditional bread-based stuffing. The basic
nutty taste of brown rice and wild rice and general spiciness
make a good base for these little surprises of cranberries
and crunchy pecans. I used medium hot green chiles and
ended up adding more hot green chiles (Mosco's) because
it was so mild I could barely taste the chiles.

You can probably use just about any wild rice / brown rice
mix following the basic stove-top directions, but reduce
the water a bit or it will tend to come out mushy. I used the
Organic Harvest Medley from Costco.


Roast Turkey with Wild Rice & Chile Stuffing

Wild Rice & Chile Stuffing

Ingredients:

1 cup wild rice / brown rice mix
2 cups water
1/2 tsp salt
2 tbsp butter
1 cup chopped onion (about 1 medium onion)
2 ribs celery with leaves, chopped
2 cloves garlic, chopped or pressed
1/4 tsp thyme
pinch nutmeg or mace
3/4 cup diced hot green chiles
2/3 cup dried cranberries (Craisins)
1/2 cup pecan pieces, toasted
1/2 cup fresh cilantro

Turkey:
1 10 lb turkey, fresh or thawed
2 tbsp butter (1/4 stick)
1 tsp poultry seasoning
salt & freshly ground black pepper


Preparation:

1. Combine rice, water, and salt in a heavy saucepan. Bring to
    a boil, then cover, reduce heat, and simmer for 30 minutes
    or until water is absorbed. Set aside.

2. Combine rice, water, and salt in a heavy saucepan. Bring to
    a boil, then cover, reduce heat, and simmer for 30 minutes
    or until water is absorbed. Set aside.
   
3. In the meantime, sautee onion, celery, garlic, thyme, and
    nutmeg in butter about 5 minutes or until soft.

4. Stir chiles, cranberries, pecans, and cilantro into vegetable
    mixture.

5. Stir vegetable mixture into rice mixture, blending thoroughly.
    Add salt and pepper to taste.

For the turkey:
Remove turkey parts from the neck and breast cavities
and reserve for other uses, if desired. Dry turkey with paper
towels. Melt butter with poultry seasoning. Salt and pepper
inside turkey cavity. Add the stuffing to the cavity and set the
turkey on a roasting pan, breast-side up and brush generously
with seasoned butter. Tent the top of the turkey with foil.

Roast the turkey for about 2 hours. Remove foil. Baste with remaining
butter. Increase oven temperature to 425 degrees F and continue
roasting until thermometer registers 165 degrees 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.

Note: To toast nuts, spread them out on a baking pan and toast
in preheated 350 degree oven for 7 minutes.


Preparation time: 3 hours
Serves: 6 to 10

 

Have a hot week!

Anita

303-316-8002

 

denvergreenchili@gmail.com