SERVES 10-15
INGREDIENTS
– 1 (14-lb) turkey, giblets and neck removed from cavity, rinsed and patted dry
– 6 whole fresh sage leaves
– 2 cups chicken stock Sea salt
– Freshly ground black pepper
– 2 tablespoons maple syrup (for turkey glaze)
– 1 tablespoon unsalted melted butter (for turkey glaze)
For the stuffing
– 3 tablespoons unsalted butter
– 1 cup finely diced onion
– 1 cup finely diced celery
– 2 tablespoons minced fresh sage
– 1 large bunch kale (about 12 ounces) stems and ribs removed, leaves roughly chopped
– 1½ cups pecan halves, roughly chopped
– ½ cup sweetened dried, cranberries
– 6 cups cooked wild rice blend (combination of wild rice and brown rice)
– 3 tablespoons maple syrup
– 1 teaspoon sea salt
– ½ teaspoon freshly ground black pepper
PREPARATION
– Preheat oven to 375° F
– 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 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 at 165° F.
– 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 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.