Recipe - Simple Wild Rice Stuffed Turkey

1 14 lb. turkey
2 cup Wild rice
One half cup Dried apricots, chopped
One fourth cup Brandy
7 tablespoon Butter, divided
One half Onion, chopped (One half cup)
One half cup Chopped celery (1 rib)
2 Cloves garlic, divided,
minced
1 One half teaspoon 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
turkey.

2. Put the wild rice into a colander and rinse. Transfer to a 4 quart
kettle and cover with 2 One half 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 9inch 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 One half 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 325degree 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.

8. To serve: Remove the trussing and stuffing before slicing. Submitted By
CHERYL FEATHERS@ESKIMO.COM On FRI, 17 NOV 1995 022051 ~0800 (PST)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini