Denver Green Chili

Recipe of the Week - 11/22/11
Tequila Infused Turkey with
Wild Rice & Fruit Stuffing


This turkey is very moist and flavorful. You can taste the tequila in it, but
it is fairly subtle. You do not need to brine the turkey as the infusion
accomplishes the same purpose.

Note: A turkey infuser is on sale (25% off) at King Soopers until Nov. 30.
It is under $4 and looks high quality. It can be found on a display rack
next to the frozen turkeys.

The rice stuffing is a flavorful, nutty combination. Feel free to experiment
with different dried fruits. I like to add extra pecans - love the crunch
and flavor.

I like it both with and without the chiles. Depending on who the guests
are, often I'll divide the stuffing in two and put the chiles in just one
half. That way, those who like really mild dishes have a stuffing they
like. Sometimes I'll use a medium hot chiles in this for those who like
it spicy.

I used the Organic Harvest Medley rice blend from Costco. This is a
rice mixture of 4 equal parts Brown Rice, Wild Rice, Sweet Brown Rice,
and Heirloom Red Rice. You can substitute any combination of brown
rice and wild rice that you wish.

Check out our favorite Thanksgiving recipes - for Thanksiving Day
and for scrumptious leftovers!

Tequila Infused Turkey

Ingredients:


1 14 to 16 lb turkey
3/4 cup chicken broth
3 tbsp unsalted butter, melted
3 tbsp tequila
olive oil
Wild Rice and Fruit Stuffing (recipe below)


Preparation:

1. Put the oven rack in lowest position; preheat oven to 350 degrees F.  
    Mix chicken broth, melted butter, and tequila in a small oven-proof bowl.
   Season with salt to taste.

   
2. Using a kitchen flavor injector, inject the mixture into the breasts,  
    thighs, and legs of the turkey. If butter solidifies, microwave for
    30 seconds and blend again.


3. Place the turkey on a rack in a large roasting pan. Tuck wing  
    tips under the turkey body. If desired, stuff the turkey, then  
    tie the legs together with kitchen twine. Drizzle olive oil over
    the turkey and use your hands to spread it to coat the turkey.  


4. Roast until skin is golden brown and a meat thermometer
    inserted into the thigh registers 165 degrees, about 15 minutes
    per pound. Transfer to cutting board and let rest about 30
    minutes before carving.

Preparation time: 15 minutes (not counting dressing or roasting)
Roasting time: about 3:45 for a 15 lb turkey

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Wild Rice and Fruit Stuffing

Ingredients:

2 cups Harvest Medley rice blend (available at Costco)
4 cups chicken broth
1/3 pound bacon (about 6 strips)
3 cups diced onions
3 cups diced celery
1 tbsp water
3/4 cup dried tart cherries
1 cup dried cranberries
1/2 cup dried apricots, chopped
2 cups peeled, diced Granny Smith apples
1/2 cup chopped parsley
1 cup chopped pecans
4 tbsp poultry seasoning
1 cup diced, mild green chiles (optional)

Preparation:

1. In large saucepan over medium heat, bring the 4 cups
    chicken broth to a boil. Stir in rice, cover, reduce heat, and
    simmer 45 minutes.

2. Cook bacon over medium heat in large skillet until
    evenly brown. Reserving drippings, drain bacon, crumble
    and set aside.

3. In the skillet with the reserved bacon drippings, saute
    onions and celery with 1 tbsp waster. Cook until soft, about
    20 minutes.

4. Stir the fruit into the rice and cook on low for 15 more
    minutes.

5. Remove from heat and mix bacon and onion mixture into the
    rice mixture. Season with parsley and poutry seasoning. Stir in
    the pecans. If desired, add the green chiles and blend well.
    Add salt to taste.

6. Stuff the turkey with half the stuffing. Place the
    remaining stuffing in a 2 qt baking dish, cover, and bake
    for 30 minutes at 350 degrees. Remove cover for the
    final 5 to 10 minutes. Serve.

Preparation time: 15 minutes
Cooking time: 1 1/2 hours (if not in turkey), 1 hour +
turkey roasting time if in turkey

 

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Tequila Infused Turkey

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Wild Rice and Fruit Stuffing

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http://denvergreenchili.com/weeklyrecipes.aspx


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Have a hot week!

Anita

303-316-8002

denvergreenchili@gmail.com

 

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