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Roasted Whole Turkey with Wild Rice and Kale Stuffing

Roasted Whole Turkey with Wild Rice and Kale Stuffing

Serves 10 to 15

Perfectly roasted and juicy, this maple-glazed turkey is served with a savory sweet combo of wild rice with hearty greens, pecans, and dried cranberries. Pair with California Chardonnay or Zinfandel.

Ingredients:

1 (14-lb/6.5kg) turkey, giblets and neck removed from cavity, rinsed and patted dry

6 whole fresh sage leaves

2 cups (480ml) chicken stock Sea salt

Freshly ground black pepper

2 tablespoons (30ml) maple syrup (for turkey glaze)

1 tablespoon (15g) unsalted melted butter (for turkey glaze)


For the stuffing:

3 tablespoons (43g) unsalted butter

1 cup (125g) finely diced onion

1 cup (125g) finely diced celery

2 tablespoons (30ml) minced fresh sage

1 large bunch kale (about 12 ounces/340g), stems and ribs removed, leaves roughly chopped

1½ cups (165g) pecan halves, roughly chopped

½ cup (65g) sweetened dried, cranberries

6 cups (840g) cooked wild rice blend (combination of wild rice and brown rice)

3 tablespoons (45ml) maple syrup

1 teaspoon (5ml) sea salt

½ teaspoon (2.50ml) freshly ground black pepper

Directions:

Preheat oven to 375° F (190° C)

Place the turkey, breast side up, on a roasting rack in a large roasting pan.

Tie the ends of the turkey legs together with kitchen twine.

Gently push 3 sage leaves under the skin of each side of the breast.

Season the turkey with salt and pepper.

Pour the stock into the roasting pan and place it in the pre-heated oven. Reduce the heat to 325° F (165° C) and roast the turkey for 2 hours.

Carefully remove the pan from the oven and baste the turkey with pan juices. Cover just the breast with foil. Return to the oven and continue roasting for 30 minutes.

Remove the pan from the oven once again. Remove the foil and baste the turkey with pan juices. Cover the breast and roast for 20 minutes longer or until the internal temperature at the meaty part of the thigh registers at165° F (75° C).

While the turkey is roasting prepare the stuffing (below)

When the turkey is fully cooked, remove the foil and baste one more time with the pan juices.

Untie the legs and fill the cavity with hot rice stuffing. You will have left over stuffing which can be served as a vegetarian side dish.

For the glaze, mix the maple syrup and melted butter in a small bowl. Brush the turkey with the glaze. Let the turkey rest for at least 20 minutes before carving.

For the stuffing:

Heat the butter in a wide 5 to 6 quart (5 to 6L) pot over medium heat until it starts to sizzle.

Add the onion, celery and sage, and cook for 8 minutes.

Increase heat to medium-high, toss in the kale and cook for 5 minutes or until the kale is tender.

Stir in the pecans, cranberries, rice, maple syrup, salt and pepper. Cook just until heated through.

Re-heat the stuffing before placing in the cavity of the turkey.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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