• 2-½ cups wild rice
  • 3 cups reduced chicken stock, diluted with 3 cups water
  • 1-½ cups drained sliced water chestnuts
  • 4 large scallions, chopped
  • 1 bunch watercress, chopped
  • ¾ cup whole blanched almonds
  • ½ lb. country ham or prosciutto finely chopped
  • 1 16-18 lb turkey
  • 1 onion, halved
  • 1 celery rib, cut into 2" pieces
  • 3 tablespoons flour


Rinse wild rice in several changes of cold water, drain, and cook in medium saucepan with 5 cups chicken stock for 35-60 minutes until done. Toss the cooked rice with the water chestnuts, watercress, scallions, almonds and ham in a large bowl. Season with pepper and salt (if needed), and let cool thoroughly.

Simmer turkey neck, heart and gizzard in 4 cups of water with the onion and celery for 1-1/2 hours, skimming occasionally. Strain off 3 cups of broth.

Preheat the oven to 325°F. Spoon the rice mixture into the turkey, secure with skewers and truss with twine. Season the turkey liberally with salt and pepper, and rub butter all over. Place breast down in a roasting pan and roast for 2 hours. Turn breast side up and roast for 2 hours longer, basting often with pan juices. Turkey is done when meat thermometer in thigh reads 170°F.

Transfer to warm serving platter, and let rest for about 30 minutes before carving. Pour juices from pan into a large measuring cup, and spoon about 3 tbsp of fat into the roasting pan, then brown flour in the pan over moderate heat for about a minute. Whisk in 1 cup of the turkey broth until smooth, whisk in remaining broth and simmer until thickened. Degrease remaining juices in measuring cup and stir into gravy. Season gravy with salt and pepper and serve with carved turkey.

Baked Goods, Holiday, Poultry, Thanksgiving, Turkey
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