Mouthwatering flavors of autumn permeate this lovely stuffing concocted by our Test Kitchen home economists. Apple bits and plump raisins add fruity flavor to the brown rice.—Taste of Home Test Kitchen
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 cup unsweetened apple juice, divided
- 1/2 teaspoon salt, divided
- 1 cup uncooked long grain brown rice
- 1/3 cup raisins
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 tablespoon butter
- 1 cup chopped tart apple
- 1 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 1 turkey (10 to 12 pounds)
- In a saucepan, combine the broth, 1/3 cup apple juice and 1/4 teaspoon salt. Bring to a boil. Stir in the rice and raisins. Return to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is tender.
- Meanwhile, in a nonstick skillet, cook celery and onion in butter for 2 minutes. Add apple; cook and stir for 3 minutes or until vegetables are tender. Combine the rice mixture, apple mixture, poultry seasoning, pepper and remaining apple juice and salt.
- Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing. (Cover loosely with foil if turkey browns too quickly.)
- Cover turkey and let stand for 20 minutes. Remove stuffing and carve turkey, discarding skin. If desired, thicken pan drippings for gravy. Yield: 6 servings with leftovers.
Originally published as Brown Rice 'n' Apple Stuffed Turkey in Light & Tasty October/November 2004, p19
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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