• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Simple Wild Rice Stuffed Turkey

  • Recipe Submitted by on

Category: Poultry, Holiday

 Ingredients List

  • 1 14 lb. turkey
  • 2 c Wild rice
  • 1/2 c Dried apricots, chopped
  • 1/4 c Brandy
  • 7 tb Butter, divided
  • 1/2 Onion, chopped (1/2 cup)
  • 1/2 c Chopped celery (1 rib)
  • 2 Cloves garlic, divided,
  • -minced
  • 1 1/2 ts Dried rosemary, divided,
  • -crumbled
  • Salt to taste
  • Freshly ground pepper to
  • -taste


1. Remove neck, giblets, and liver from body cavity; wash and dry the

2. Put the wild rice into a colander and rinse. Transfer to a 4 quart
kettle and cover with 2 1/2 quarts cold water; bring to a boil, reduce
heat and simmer for 60 minutes, until tender. Drain well.

3. Soak the apricots in the brandy for 15 minutes.

4. Melt 4 tablespoons butter in a 9-inch skillet. Add the onion, celery,
1 clove garlic and 1 teaspoon rosemary; cook over medium heat, stirring
occasionally, for 5 minutes.

5. In a large 3 quart mixing bowl, combine the rice, apricots, brandy and
onion mixture. Season with salt and pepper.

6. To prepare the basting butter: Melt 3 tablespoons butter; add 1 clove
minced garlic and 1/2 teaspoon dried rosemary.

7. Fill the turkey cavity with the wild rice stuffing and truss. Place on
a rack in a roasting pan and sprinkle with salt and pepper. Roast the
turkey in a preheated 325-degree oven 4 to 5 hours, or until a
thermometer inserted into the thigh reads 180 to 185 degrees, and the
thermometer in the center of the stuffing reads 165 degrees. Baste
with seasoned butter every 30 minutes.

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