Wild Rice Stuffed Turkey with Sage Gravy - Recipe from Price Chopper
Wild Rice Stuffed Turkey with Sage Gravy
This tasty turkey and creamy gravy will surely be star at the table this holiday season. Gather around and enjoy! Found in our Gatherings Holiday 2021 magazine.
This tasty turkey and creamy gravy will surely be star at the table this holiday season. Gather around and enjoy! Found in our Gatherings Holiday 2021 magazine.
- Adjust oven rack to lowest position. Preheat oven to 350°. Place roasting rack in large, deep roasting pan. In small bowl, stir butter, 1½ tablespoons sage, garlic powder, and pepper.
- Remove giblets from turkey cavity; discard liver. Loosely add stuffing to turkey cavity. Place turkey, breast side up, on rack in pan; brush with ¼ cup butter mixture and sprinkle with salt. If not already secured, tie legs together with kitchen string; tuck wing tips under turkey to hold in place. Add 6 cups broth to roasting pan; tent turkey loosely with aluminum foil.
- Roast turkey 2 hours. Remove foil and brush turkey with remaining butter mixture; add 1 cup broth to pan. Roast turkey 45 to 55 minutes longer or until juices run clear and internal temperature reaches 160° in thickest part of thigh and in stuffing, making sure thermometer doesn’t touch bone. Transfer turkey to cutting board; loosely cover with aluminum foil.
- Remove rack from pan; with spoon, skim excess fat from drippings. Place roasting pan with drippings over medium heat. Whisk in flour; add remaining 1 cup broth and heat to simmering, stirring to loosen browned bits from bottom of roasting pan. Simmer 5 minutes; whisk in sherry and remaining 1½ tablespoons sage; simmer 8 to 10 minutes longer or until gravy thickens, stirring occasionally. Makes about 5 cups.
- Carve turkey and serve with Sage Gravy.
- Chef Tip: If you don’t have a roasting rack, place giblets in roasting pan, then place turkey directly on giblets.
