1 14 lb. turkey
2 c Wild rice
1/2 c Dried apricots, chopped
1/4 c Brandy
7 tb Butter, divided
1/2 Onion, chopped (1/2 cup)
1/2 c Chopped celery (1 rib)
2 Cloves garlic, divided,
-minced 1 1/2 ts Dried rosemary, divided,
-crumbled Salt to taste Freshly ground pepper to -taste 1. Remove neck, giblets, and liver from body cavity; wash and dry the
turkey. 2. Put the wild rice into a colander and rinse. Transfer to a 4 quart
kettle and cover with 2 1/2 quarts cold water; bring to a boil, reduce heat and simmer for 60 minutes, until tender. Drain well. 3. Soak the apricots in the brandy for 15 minutes.
4. Melt 4 tablespoons butter in a 9-inch skillet. Add the onion, celery,
1 clove garlic and 1 teaspoon rosemary; cook over medium heat, stirring
occasionally, for 5 minutes. 5. In a large 3 quart mixing bowl, combine the rice, apricots, brandy and
onion mixture. Season with salt and pepper. 6. To prepare the basting butter: Melt 3 tablespoons butter; add 1 clove
minced garlic and 1/2 teaspoon dried rosemary. 7. Fill the turkey cavity with the wild rice stuffing and truss. Place on
a rack in a roasting pan and sprinkle with salt and pepper. Roast the turkey in a preheated 325-degree oven 4 to 5 hours, or until a thermometer inserted into the thigh reads 180 to 185 degrees, and the thermometer in the center of the stuffing reads 165 degrees. Baste with seasoned butter every 30 minutes. 8. To serve: Remove the trussing and stuffing before slicing.
Submitted By CHERYL <FEATHERS@ESKIMO.COM>On FRI, 17 NOV 1995 022051 ~0800 (PST)