Motivational Ideas

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14-pound turkey
2 cups wild rice
1/2 cup dried apricots, chopped
1 /4 cup brandy
7 tablespoons butter, divided
1 /2 onion, chopped (1 /2 cup)
1/2 cup chopped celery (1 rib)
2 cloves garlic, divided, minced
1-1/2 teaspoons dried rosemary, divided, crumbled
salt to taste
freshly ground pepper, to taste


Remove neck, giblets, and liver from body cavity; wash and dry the turkey. 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. Soak the apricots in the brandy for 15 minutes. 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. In a large 3-quart mixing bowl, combine the rice, apricots, brandy and onion mixture. Season with salt and pepper. To Prepare The Basting Butter: Melt 3 tablespoons butter; add 1 clove minced garlic and 1/2 teaspoon dried rosemary. 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 oven for 4 to 5 hours, or until a thermometer inserted into the thigh reads 180 to 185, and the thermometer in the center of the stuffing reads 165. Baste with seasoned butter every 30 minutes.

  Yours in Inspiration,

         --- R.A. Nagy


---Technologies by R.A. Nagy. Web Version 2.1.