Twelfth Night Turkey With Wild Rice Stuffing And Ale Reduction Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
3922
FAT
654%
CHOL
766%
SOD
217%

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Ingredients for 6 servings

6 fresh sage leaves, minced

1 pint chicken stock (or turkey stock you have made)

1 (12 to 15-pound) turkey, breast and legs cut away from bones and tendons removed and soaked in cold water with kosher salt (buy the turkey breast and legs pre-boned or ask your butcher to do it)

Salt and pepper

1 celery stalk, cut into chunks

1/4 teaspoon black pepper

Salt and freshly ground black pepper

1/4 cup chopped fresh parsley leaves

1 teaspoon salt

1 tablespoon olive oil

1/4 pound liver, blood vessels removed (we used rabbit liver for the episode, but you can use turkey and/or chicken livers)

2 cups chicken stock (*alternatively you can make your own stock from the unused turkey parts)

1 large white onion, chopped

1 carrot, cut into chunks

1 cup wild rice

Water

4 tablespoons butter (1 tablespoon for rice and 3 tablespoons for sauteing)

6 to 8 sprigs fresh parsley leaves cut off (and stems reserved for the gravy - below)

5 or 6 large sprigs fresh marjoram, leaves stripped from the stems

2 teaspoons salt

1/4 cup olive oil

1 tablespoon olive oil, if needed (approximately as needed to keep the pan oiled)

1 quartered onion

3 stalks celery, roughly chopped

1 pound sausage, casing removed

1 bay leaf

1 sachet d'epices containing: 1 handful parsley stems, a bay leaf, and 5 or 6 thyme sprigs

1 shallot, minced

1/2 teaspoon peppercorns

2 (12-ounce) bottles ale (such as Samuel Adams Boston Lager)

3 eggs, beaten

Special equipment: Kitchen twine

3 or 4 sage leaves, minced

Leftover turkey parts

1 tablespoon anise seed

2 large cloves garlic, lightly crushed with the side of a knife blade, then minced

2 tablespoons chopped fresh thyme leaves (from about 5 or 6 large sprigs)

2 tablespoons chopped fresh marjoram leaves (from about 5 or 6 large sprigs)

1/2 cup all-purpose flour

1/2 cup butter (1 stick or 8 tablespoons)

2 Granny Smith apples, peeled, cored and small diced

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