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Wild Rice Stuffed Turkey with Sage Gravy

Total Time: 3 hours 5 minutes
Serves: 12

6 tablespoons Schnucks unsalted butter, melted
3 tablespoons minced fresh sage leaves, divided
1-1/2 teaspoons Schnucks garlic powder
1/2 teaspoon cracked black pepper
1 (12- to 14-pound) fresh or frozen turkey, thawed
4 cups Wild Rice & Butternut Squash Stuffing (see recipe)
2 teaspoons kosher salt
8 cups chicken broth, divided
1/4 cup Schnucks all-purpose flour
1/2 cup dry sherry

Adjust oven rack to lowest position. Preheat oven to 350°F. Place roasting rack in large, deep roasting pan. In small bowl, stir butter, 1-1/2 tablespoons sage, garlic powder and pepper.

Remove giblets from turkey cavity; discard liver. Loosely add stuffing to turkey cavity. Place turkey, breast side up, on rack in pan; brush with 1/4 cup butter mixture and sprinkle with salt. If not already secured, tie legs together with kitchen string; tuck wing tips under turkey to hold in place. Add 6 cups broth to roasting pan; tent turkey loosely with aluminum foil.

Roast turkey 2 hours. Remove foil and brush turkey with remaining butter mixture; add 1 cup broth to pan. Roast turkey 45 to 55 minutes longer or until juices run clear and internal temperature reaches 160°F in thickest part of thigh and in stuffing, making sure thermometer doesn’t touch bone. Transfer turkey to cutting board; loosely cover with aluminum foil.

Remove rack from pan; with spoon, skim excess fat from drippings. Place roasting pan with drippings over medium heat. Whisk in flour; add remaining 1 cup broth and heat to simmering, stirring to loosen browned bits from bottom of roasting pan. Simmer 5 minutes; whisk in sherry and remaining 1-1/2 tablespoons sage; simmer 8 to 10 minutes longer or until gravy thickens, stirring occasionally. Makes about 5 cups.

Carve turkey and serve with Sage Gravy.

Each serving: about 585 calories, 21 g total fat (9 g saturated), 294 mg cholesterol, 1595 mg sodium, 5 g carbohydrate, 0 g fiber, 1 g sugars, 83 g protein

Cook’s Wisdom
If you don’t have a roasting rack, place giblets in roasting pan, then place turkey directly on giblets.