The stuffed turkey is one of the most traditional dishes of Christmas Day. Although its elaboration is expensive and requires a long process, the result is worth it and makes thousands of families decant for this dish to serve during this expected holiday. In this recipe recipe. We teach you to prepare a turkey stuffed with wild rice, take note of the ingredients!
| 🚻 8 Diners | 🕘 8h | 🍵 Mainly Medium | 🤯 Divete |
| Ingredients for turkey stuffed with wild rice: |
| For the marinade :: 1 turkey unit of 6 to 7 kilos 2 units of lemons ½ kilogram of onion ¼ cup of vinegar 3 tablespoons of oil 12 cloves of garlic 4 units of chives (only the part white) 1 garlic unit large (only white part) 2 laurel leaves Parsley 1 cup of dry white wine 3 tablespoons of cognac | For the filling :: 1 cup of wild rice 4 cups of water (960 milliliters) 1 teaspoon of salt 125 grams of mushrooms cut into sheets 1 lemon unit 4 tablespoons of butter soups of butter 2½ cups of chopped chopped onion 1 cup of chives (white part) chopped ½ cup of minced cele Chopped parsley ½ cup of sweet wine type muscatel 2 tablespoons of blanket of apples (only the pulp) ½ cup of chicken consommé 1 teaspoon of sugar 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients for turkey stuffed with wild rice:
1. The first thing you should do to perform this Christmas recipe is to clean the turkey, eliminating excess fat and cutting the neck. Rub the entire turkey with lemon, rinse it and drain it well. Reserve it.
2. Crush the onion along with the vinegar, the oil and the garlic and mix it well in a rabb loring container, the garlic joint, the laurel, the salt, the English sauce, the pepper, the thyme, the sage, the parsley , wine and cognac to prepare the turkey marinade.
3. With the prepared marinade you must rub the turkey inside and out. Now, take the marinade, turkey and turkeys neck and place them in a container inside the fridge for 3 or 4 hours. You must turn it from time to time.
4. While it is in the refrigerator you can prepare the filling. To do this, wash the rice well and drain it with a strainer. Take a pot and add 4 cups of water, a teaspoon of salt and let it boil. Once the boiling point adds the rice. Take boiling and cook it covered, over low heat until it opens. This can take about 45 minutes.
5. Rice drain and reserve it. Then, wash the mushrooms and rinse them with water with lemon and then with running water. Eliminate the stems and cut the mushrooms into thin sheets, reserve them.
6. Now take a pot and melt the butter. Add the onion, the celery, the paprika, the thyme, the salt, the pepper, the English sauce and the parsley and cook it for 5 minutes, until withered. After the time, add the mushrooms and cook everything until the water produced by the fungi evaporates, for approximately 2 minutes.
7. Add the rice and move everything to integrate the ingredients. Pour the wine and cognac and cook it until they evaporate, for 2 minutes or so. Then, incorporate the raisins, apples, pine nuts and consommé and leave it for 5 or 7 minutes to the fire. After the weather, retir it and let it cool apart to fill the turkey.
8. Once cold, you can book the filling in the refrigerator until the turkey fill. To finish the recipe, preheat the oven at 350ºC. Clean the pavo of the marinade, which you must leave apart. Now, fill the turkey at both ends, remember that the filling must be cold. It should not be very tight. Sew the two ends with white kitchen thread to prevent the filling and place a cap with aluminum foil.
9. Tie the turkey and wings thighs so that they are glued to the body, place the breast down on a baking sheet with the marinade and the neck aside. Bathe all turkey with the marinade and cover the tray with aluminum foil.
10. Bake the stuffed turkey for 1 hour and a half. After the time, take the tray out of the oven, turn the turkey on one side and bake it again without covering the tray for 30-35 minutes. Then, do the same, turn the turkey and bake for half an hour without covering. Every time you turn the turkey you must bathe with the marinade of the container. You will have to turn around three times, adding a total of 3 and a half hours of baking.
11. When ready, remove the tray from the oven, take out the turkey and place it covered with aluminum foil in another container to keep it hot while preparing the sauce. For the sauce, eliminate the neck and herbs from the tray, remove the fat with an absorbent spoon or paper.
12. strain with a strainer the juice that remains, learning the solids against the walls with a spatula or spoon. Now take a pot and add the pulp of the apples cut into squares, the half cup of consommé and let it boil for 10 minutes.
13. When apples are soft, crush the mixture and add it to another pot with the anterior turkey sauce. Add the sugar and pepper to rectify the seasoning and heat everything. Let it boil for 3 minutes. It serves the sauce in a saucera, next to stuffed turkey.
14. You can serve the turkey filled with wild rice accompanied by a pineapple salad, or the one you like best. Enjoy this incredible recipe surrounded by your friends or family during Christmas holidays.
