Thanksgiving Turkey~Arborio Rice Stuffing
- turkey 3 kilos (6 1/2 – 7 lbs.)
- ground beef – 300 grams (11 oz.)
- Arborio rice – 1/2 cup
- pine nuts – 1/3 cup
- onion – medium ( finely chopped)
- white wine – 1 cup
- chicken or turkey stock – 2 cups (room temperature)
- butter – 1 1/2 cups
- lemons – 3 squeezed
- salt/pepper – to season
- Clean and wash the turkey well (inside the cavity as well) pat dry with a kitchen towel.
- Rub inside and out with the lemon juice, and reserve in the fridge uncovered until ready to bake.
- Put a little olive oil in a saute pan large enough to saute the meat and the onion together at the same time.
- Cook the meat and onion over medium heat until all juice and moisture from the meat have been released and then absorbed.
- Add 1/2 the butter, and brow the meat mixture.
- Once nicely browned add the pine nuts and the rice. (season lightly at this point with salt and pepper)
- Stir ingredients, once the rice feels warm to the touch add the wine.
- Deglaze with the white wine and let evaporate completely
- At this stage add the stock a half cup at a time…implementing standard “risotto” making procedures.
- Once the 1/2 cup of stock is totally absorbed, stir in another, repeating this procedure until all the stock has been used.
- Remove stuffing from pan and let cool prior to stuffing the bird
This is not a “risotto” even though we are using a risotto type of rice. This rice will not be ” al dente”. We are making a stuffing in which the rice will be thoroughly cooked but packed with flavor from the bird and the stuffing ingredients.
- Season the bird inside and out well with salt and pepper
- Stuff the turkey with the mixture through the stomach cavity and the hollow part of the neck
- Then close the cavity openings with wooden sewers, or close up with needle and thread
Cooking: ( Pre-heat over to 350 degrees)
- Place the bird on a rack in a roasting pan, and into a preheated 350 degrees F (175 degrees C) oven.
- Spread the bird with the rest of the butter
- Add 2 cups of water to the baking tin and roast slowly for approximately 3 hours. (basting intermittently)
- Bake until the skin is a light golden color, then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary at this point but will help to promote even more browning.
“A good indication and tester to know if the turkey is done is to pierce the thickest part of the breast and the leg joint with the point of a knife. If the juices run out clear the turkey is done!”
“This is key in not loosing all the juice from the turkey…let the turkey rest a good 20 minutes before carving and removing the stuffing.”
Also, see this recipe for chestnut and sweet Italian sausage recipe for your holiday bird!