Turkey Breast with Wild Rice Stuffing
Turkey Breast with Wild Rice Stuffing serves 8 In a large pot, combine 2 cups of the broth, 1 cup of water, the carrots, onion, 1 tsp. thyme, ½ tsp.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at highdesertfarmersmarket.com.
Cooking tools:
- Roasting pan
- Roasting rack
- Fine-mesh sieve
- Microplane
- Carving knife
- Carving fork
- Baking dish
- Serving platter
- Oven
- Stove
- Pot
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Whisk
- Ladle
- Tongs
- Kitchen timer
- Instant-read thermometer
- Paper towel
Ingredients
- 4 cups reduced-sodium chicken or turkey broth, defatted
- 2 carrots, coarsely chopped
- 1 large onion, finely chopped
- 1 ½ tsp dried thyme
- 1 tsp salt
- 1 tsp grated fresh lemon zest
- ¾ cup wild rice
- ¾ cup basmati rice
- 3 cloves garlic
- ¼ cup chopped fresh parsley
- 3 tbsp plus 1 tsp. fresh lemon juice
- 1 tbsp olive oil
- 1 ¾ tsp dried rosemary
- 6 lbs bone-in turkey breast, backbone removed and breastbone cracked
- 2 tsp cornstarch mixed with 1 T water
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