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Name: Turkey with Wild Rice Stuffing (Optionally Smoked)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 8 oz Mushrooms -- sliced; Drained; Salt and pepper -- to taste; 12 lb Whole turkey; 2 tb Butter; 1/2 ts Rubbed sage; (optional) -- soaked 1 hour; 10 oz Pork sausage, mild or hot --; 1 md Onion -- chopped; 8 oz Wild rice -- rinsed and; 2 c Apple wood chips or twigs; To taste; 1 c Parsley -- chopped

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INGREDIENTS

8 oz Mushrooms -- sliced
Drained
Salt and pepper -- to taste
12 lb Whole turkey
2 tb Butter
1/2 ts Rubbed sage
(optional) -- soaked 1 hour
10 oz Pork sausage, mild or hot --
1 md Onion -- chopped
8 oz Wild rice -- rinsed and
2 c Apple wood chips or twigs
To taste
1 c Parsley -- chopped

Servings

INSTRUCTIONS

Combine the rice with 3 cups of salted water, bring to a boil, reduce the heat, cover and simmer until the rice is al dente -- 25 to 35 minutes. Wild rice varies considerably, so watch it carefully toward the end. You do not want the rice fully cooked -- only a few of the rice grains should have split. The rice will continue cooking in the bird. In a Dutch oven, crumble the suasage meat and brown it. Pour off any accumulated fat. Add the butter and melt it. Add the onion and mushrooms. Cook, uncovered, until the onions are soft and the mushrooms have given up their liquid. The mixture should not have any excess water. Remove from the heat. Mix in the sage and parsley. Taste and adjust the seasoning -- it probably will not not need any salt. Refrigerate until ready to use. Prepare your Weber Kettle or other barbecue for indirect heat, or preheat the oven to 325 degrees F. Clean the turkey, removing as much loose interior fat as possible. Reserve the neck and giblets for another use. Salt and pepper the cavity. Stuff the bird fairly full -- the stuffing will swell up just a little. Truss the bird and roast until done -- 3 1/2 to 4 hours. Remove the bird from the oven or barbecue and let it rest 10 minutes before carving. Combine any excess stuffing with the turkey neck in a baking dish and bake at 350 degrees for 60 minutes. If cooked on the barbecue, smoking the bird adds a delicate smoke flavor to the meat. Scatter the soaked apple wood on the coals several times during the first 1 1/2 hours of cooking. You will also have to add some charcoal every half hour or so to keep the fire going. Discard any drippings from the barbecue. If roasted in the oven, the drippings can be used to make gravy. Recipe By : Jim Dykstra From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Turkey with Wild Rice Stuffing (Optionally Smoked)

8 oz Mushrooms -- sliced
 Drained
 Salt and pepper -- to taste
12 lb Whole turkey
2 tb Butter
1/2 ts Rubbed sage
 (optional) -- soaked 1 hour
10 oz Pork sausage, mild or hot --
1 md Onion -- chopped
8 oz Wild rice -- rinsed and
2 c Apple wood chips or twigs
 To taste
1 c Parsley -- chopped

Combine the rice with 3 cups of salted water, bring to a boil, reduce the  heat, cover and simmer until the rice is al dente -- 25 to 35 minutes. Wild  rice varies considerably, so watch it carefully toward the end.  You do not  want the rice fully cooked -- only a few of the rice grains should have  split. The rice will continue cooking in the bird.    In a Dutch oven, crumble the suasage meat and brown it.  Pour off any  accumulated fat.  Add the butter and melt it.  Add the onion and mushrooms.  Cook, uncovered, until the onions are soft and the mushrooms have given up  their liquid.  The mixture should not have any excess water. Remove from  the heat.  Mix in the sage and parsley.  Taste and adjust the seasoning --  it probably will not not need any salt.  Refrigerate until ready to use.    Prepare your Weber Kettle or other barbecue for indirect heat, or preheat  the oven to 325 degrees F.  Clean the turkey, removing as much loose  interior fat as possible.  Reserve the neck and giblets for another use.  Salt and pepper the cavity.  Stuff the bird  fairly full -- the stuffing  will swell up just a little.  Truss the bird and roast until done -- 3 1/2  to 4 hours.  Remove the bird from the oven or barbecue and let it rest 10  minutes before carving. Combine any excess stuffing with the turkey neck in  a baking dish and bake at 350 degrees for 60 minutes.    If cooked on the barbecue, smoking the bird adds a delicate smoke flavor to  the meat.  Scatter the soaked apple wood on the coals several times during  the first 1 1/2 hours of cooking.  You will also have to add some charcoal  every half hour or so to keep the fire going.  Discard any drippings from  the barbecue.    If roasted in the oven, the drippings can be used to make gravy.    Recipe By     : Jim Dykstra    From: Cuponquen@aol.Com               Date: Sun, 12 Nov 1995 21:45:56 -0500    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (517g)
Recipe Makes: 12 Servings

Calories: 557
Calories from Fat: 134 (24%)

Amt Per Serving		% DV

	Total Fat 14.9g	20 %
	Saturated Fat 5.5g	28 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 3.8g
Cholesterol 299.9mg		92 %
Sodium 331.1mg		11 %
Potassium 1343.6mg		35 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 98.8g		141 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 557

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