Level:
Easy

Ingredients

Shiraz-Honey Jus:

Directions

Preheat oven to 550 degrees (max). Rub oil on the skin and season the inside and outside with salt and pepper. Place in large roasting pan and roast in oven until brown, about 30 minutes. Meanwhile, in a rice cooker, wash rice until clear, fill water to Mt. Fuji, add scallops, sausage and cook. When fully cooked (45 minutes), break up scallops and spread rice out to cool. In a large wok coated with oil, stir fry onions, carrots, celery, ginger and garlic for 1 minute. Add shiitakes, lotus, bamboo shoots and water chestnuts, and stir-fry for 3 to 4 minutes. Add oysters and mix in. Set aside to cool. Mix with rice and check for seasoning.

Turn oven down to 275 degrees. Pull turkey out and stuff with rice mixture. (There will be extra stuffing which should be heated separately in a covered dish.) Place turkey back in oven, cover loosely with foil to prevent burning, and roast 3 to 5 hours more 20 minutes per pound, until juices run clear and legs move around easily.

For jus: Add shallots to pan and deglaze pan with wine. Add honey, stock and check for seasoning, reduce by 20 percent and reserve warm.

IDEAS YOU'LL LOVE

Turkey Meatloaf

Recipe courtesy of Ina Garten

Turkey Tea Sandwiches

Recipe courtesy of Ina Garten

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Ketchikan Stuffed Mushrooms

Recipe courtesy of Robert Irvine

Turkey Osso Buco with Parsley and Rosemary Gremolata

Recipe courtesy of Giada De Laurentiis

Lemon Pasta-Stuffed Zucchini

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking