Stuffed Turkey with rice, herbs, and wine! YUM!
A different more Mediterranean option for a stuffed Turkey for an “alternative Thanksgiving dinner”! Turkey is a lighter meat, so it works well with a dry rose wine in its flavor...
The ingredients that we’ll be needing for this recipe are as following:
We start our recipe by finely chopping the scallions, the three cloves of garlic, and all the herbs.
In a very small frying pan and with just three drops of extra virgin olive oil, we brown the pine nuts for a couple of minutes on a high flame, shaking the pan constantly to not burn the nuts. When done we immediately take them out of the frying pan. If you leave the nuts too long, even just a minute too long on the hot pan, they’ll burn and darken quickly.
We keep the pine nuts separate in a small bowl.
In a big, deep frying pan we warm up two tablespoons of the extra virgin olive oil and we saute there the scallions and garlic, after several minutes we add the dry rice, and keep stirring with a wooden spoon for two to three minutes until the rice takes a light golden hue. We put out the ingredients with the glass of our dry white or rose (Stony Brook Blush) and we keep stirring the ingredients all together.
Once all the wine has evaporated, we turn off the flame and take the frying pan off the stovetop and leave it to cool down for a bit.
In a big bowl, we mix the ingredients from the frying pan with the rest of our chopped herbs, crushed thyme, and pine nuts.
We add in our mixture two to three tablespoons of extra virgin olive oil, salt and fresh ground pepper (as needed), and stir altogether.
Now we turn to our turkey, which has already been cleaned, well washed (especially inside), trimmed of fat, and in any other way well-prepared for stuffing.
With a spoon we start to stuff the turkey with our herb and rice stuffing. Because the rice will expand while baking, it’s important to not overfill the turkey with stuffing.
We sprinkle atop the turkey salt, black pepper, two tablespoons of extra virgin olive oil, we place the turkey in a high quality ceramic cookware, and then we douse the turkey, inside and out, with two more glasses of Stony Brook Blush.
We bake it at 300 degrees, covered for the first two hours. While baking, turn the turkey over a few times for even cooking, and for the end, from thirty minutes to any hour remove the lid so the turkey will take a nice crisp, golden color.
If some stuffing has remained, you can easily cook it as side dish of risotto by slowly adding hot water while cooking it on the stovetop.
A dry rose wine like a Stony Brook Blush would be an excellent wine combination with our drier, more delicate turkey dish.