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Wild Rice and Mushroom Stuffed Roast Turkey
Created by: Howcan Team
Ingredients
- 1 (12-14 pound) whole turkey, thawed if frozen
- 2 cups wild rice
- 4 cups chicken or vegetable broth
- 1/2 cup unsalted butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound mushrooms, chopped
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C).
- Rinse the wild rice under cold water and drain.
- In a large saucepan, bring the broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, melt the butter in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and chopped mushrooms to the skillet. Cook for an additional 5-7 minutes, or until the mushrooms are tender and any liquid has evaporated.
- Stir in the cooked wild rice, dried thyme, dried sage, and chopped parsley. Season with salt and pepper to taste. Remove from heat and set aside.
- Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
- Season the cavity of the turkey with salt and pepper. Stuff the turkey with the wild rice and mushroom stuffing, being careful not to pack it too tightly.
- Tuck the turkey wings under the body and tie the legs together with kitchen twine. Place the stuffed turkey on a rack in a roasting pan.
- Roast the turkey in the preheated oven for 3.5 to 4 hours, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh and the stuffing reaches 165°F (75°C).
- If the turkey begins to brown too much, tent it with foil. Let the turkey rest for 20-30 minutes before carving. Enjoy!
The history of roast turkey stuffed with wild rice and mushroom stuffing dates back to the indigenous people of North America, who traditionally used wild rice and mushrooms in their cooking. This dish has evolved over time, becoming a staple of Thanksgiving and holiday feasts in the United States and Canada. Renowned chefs like Julia Child and Jacques Pépin have popularized this dish, incorporating their own unique twists and techniques. The rich, earthy flavors of the wild rice and mushrooms complement the succulent roast turkey, creating a harmonious and satisfying meal. Today, this dish can be found in upscale restaurants and home kitchens alike, with variations that include different types of mushrooms, herbs, and seasonings. The key to a perfect roast turkey with wild rice and mushroom stuffing lies in achieving a moist and flavorful filling, as well as perfectly cooked, tender turkey. For those seeking the best version of this dish, look to renowned farm-to-table restaurants in the Midwest and Pacific Northwest, where wild rice and mushrooms are locally sourced and celebrated. Alternatively, consider incorporating a mix of wild mushrooms such as chanterelles, morels, and porcinis for a luxurious twist on the traditional recipe.
270 min
8-10 servings
450 per serving calories
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