Ingredients
Stuffing:
- 2 cups chicken stock (*alternatively you can make your own stock from the unused turkey parts)
- 1 cup wild rice
- 4 tablespoons butter (1 tablespoon for rice and 3 tablespoons for sauteing)
- 1 pound sausage, casing removed
- 2 Granny Smith apples, peeled, cored and small diced
- 1 large white onion, chopped
- 1 tablespoon olive oil, if needed (approximately as needed to keep the pan oiled)
- 1/4 pound liver, blood vessels removed (we used rabbit liver for the episode, but you can use turkey and/or chicken livers)
- 3 stalks celery, roughly chopped
- 2 tablespoons chopped fresh thyme leaves (from about 5 or 6 large sprigs)
- 6 fresh sage leaves, minced
- 2 tablespoons chopped fresh marjoram leaves (from about 5 or 6 large sprigs)
- 1/4 cup chopped fresh parsley leaves
- Salt and pepper
- 3 eggs, beaten
Turkey and rub:
- 1/4 cup olive oil
- 5 or 6 large sprigs fresh marjoram, leaves stripped from the stems
- 1 tablespoon anise seed
- 6 to 8 sprigs fresh parsley leaves cut off (and stems reserved for the gravy - below)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (12 to 15-pound) turkey, breast and legs cut away from bones and tendons removed and soaked in cold water with kosher salt (buy the turkey breast and legs pre-boned or ask your butcher to do it)
Ale reduction gravy:
- 1 tablespoon olive oil
- 2 large cloves garlic, lightly crushed with the side of a knife blade, then minced
- 1 shallot, minced
- 3 or 4 sage leaves, minced
- 1 bay leaf
- 2 (12-ounce) bottles ale (such as Samuel Adams Boston Lager)
- 1 pint chicken stock (or turkey stock you have made)
- 1/2 cup butter (1 stick or 8 tablespoons)
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper
- Special equipment: Kitchen twine
Description
Food Network Invites You To Try This Twelfth Night Turkey With Wild Rice Stuffing And Ale Reduction Recipe From Dinner: Impossible.
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