Roasted Turkey with Wild Rice Stuffed Butternut Squash
Roasted Turkey with Garlic Herb Butter
12 lbs Turkey, Whole (Fresh, thaw the turkey if previously frozen)
1/4 cup Butter
1 tbsp Rosemary (Chopped, divided)
1 1/4 tsps Sea Salt & Black Pepper (Divided)
1/2 tsp Ground Coriander
6 pieces Garlic Cloves (Minced)
2 stalks Carrot (Coarsley Chopped)
2 stalks Large Stalk Celery (Coarsley Chopped)
1 head Yellow Onion (Coarsley Chopped)
1 Cooking Spray (As needed)
3 cups Organic Chicken Broth (Low fat, low sodium)
3 tbsps All Purpose Flour
3 tbsps Water
Gather all ingredients and equipment. Preheat the oven to 425 degrees.
Remove the giblets and neck from turkey and set them aside. Remove and discard the liver. Pat the Turkey dry with paper towels and trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under
Combine butter, 2 teaspoons rosemary, 1 teaspoon salt, 1/4 teaspoon pepper, coriander, and garlic in a small bowl. Rub butter mixture under loosened skin and over breasts and drumsticks. Tie legs together with kitchen string.
Place remaining 1 teaspoon rosemary, reserved giblets, neck, carrots, celery, and onion in the bottom of a large roasting pan coated with cooking spray. Add 1/2 cup broth. Place roasting rack in pan. Arrange turkey, breast side up, on roasting rack. Bake turkey at 425° for 30 minutes
Reduce oven temperature to 325° (do not remove turkey from oven). Add 1/2 cup broth to pan. Bake an additional 30 minutes. Rotate pan in oven; bake an additional 30 minutes or until a thermometer inserted into meaty part of thigh registers 165°.
Remove from oven; let stand on a cutting board for 30 minutes.
Strain pan drippings into a large bowl and allow the bowl to cool, about 15 minutes. Discard solids and fat that is starting to solidify at the top of the bowl.
Place the pan drippings in a medium saucepan and place the pan over medium-high heat. Add remaining 2 cups broth to pan; bring to a boil. Combine 3 tablespoons flour and 3 tablespoons water in a small bowl, stirring with a whisk until smooth. Stir the flour mixture into broth mixture, and boil 1 minute or until thickened, stirring constantly. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey and enjoy!
Vegan Wild-Rice-Stuffed Butternut Squash
4 cups Medium Butternut Squash (2 to 2 1/4 pounds each)
3 tbsps Apple Cider Vinegar
2 tbsps Pure Maple Syrup
1/4 cup Olive Oil
Kosher Salt And Freshly Ground Black Pepper
1 Small Onion (chopped)
1/2 cup Wild Rice
1/2 tsp Mild Curry Powder
1/2 tsp Ground Cinnamon
1/4 tsp Cayenne Pepper
3 tbsps Dried Unsweetened Cherries
1 cup Loosely Packed Fresh Parsley Leaves,
Chopped (plus more for garnish)
1 tbsp Chopped Fresh Sage
1/4 cup Walnuts (coarsely chopped)
Gather ingredients and equipment
Position an oven rack in the middle of the oven and preheat to 400 degrees F.
Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.