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Roasted Turkey with Pomegranate Sauce and Wild Rice and Goat Cheese Stuffing Recipe

Roasted Turkey with Pomegranate Sauce and Wild Rice and Goat Cheese Stuffing

Bobby Flay

Recipe Copyright 1999 Bobby Flay. All Rights Reserved.

Show: Hot Off the Grill with Bobby FlayEpisode: Thanksgiving

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on November 28, 2011

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    We only use the pomegranate sauce and the stuffing recipes but tweaked them a bit. We forgot to add the chives and pomegranate seeds to the sauce, but it was still great. We did strain it to get the onion chunks and peppercorns out though.

    For the stuffing we replaced the goat cheese with a wedge of Fontina cheese and the chorizo with 1 pkg. of mild Italian sausage and it turned out fantastic.

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  • on November 17, 2011

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    I have been making his "Wild Rice & Goat Cheese stuffing" since it first aired , and everyone loves it , I only make it once a year (Thanksgiving and everyone looks forward to it. I have tweeked it and now call it Chorrizo Stuffing. I have had a few people ask me for the recipe , they go home and try to make it and comeback to me saying it taste nothing like mine (that theirs came out tasting Yucky, i dont even know if mine even taste like Bobby's, but they all love it!

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  • on November 26, 2010

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    Turkey was awesome! I got great reviews from my whole family! My Dad, who makes a great turkey every year, says he wants me to cook the turkey now! My brother raved about it! Thanks Bobby! I was nervous since this was my 1st time hosting Thanksgiving Dinner, But everything was a hit! Thanks again! Manny

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  • on November 25, 2010

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    I didn't use this recipe for preparing my turkey, but I did make the pomegranate sauce and it was excellent and then I also made the stuffing. It has a good taste but not a traditional thanksgiving stuffing.

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  • on November 24, 2010

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    the stuffing rocks! Easy to make and everyone asked for seconds and thirds! The cheese was not goopy and thick, the flavor was bursting out of every bite!

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  • on November 20, 2010

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    and have an awesome tasty Thanksgiving

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  • on October 13, 2010

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    We make this every year. The turkey is amazing and not cooking all day.

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  • on March 10, 2010

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    My husband and I make this recipe every year now......it is the best stuffing you will ever have!!! Our friends have started requesting this stuffing as our contribution to dinner parties. The pomegranate sauce is delicious as well!

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  • on November 27, 2009

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    Really didn't know how to rate this. The turkey was awesome. I bought a fresh turkey. I had watched the video on preparing the turkey where Bobby added broth to the pan after the first 45 minutes of cooking, and I did the same. I also covered the breast with an aluminum foil shield as another video suggested, after the first 45 minutes, so the breast would not overcook. The second video said that you did not need to baste, that basting actually did not increase the moisture, but you would lose heat with each door opening. I actually was going to baste, but forgot! However, the second video was right, the turkey was golden, tender, moist and delicious. I got rave reviews.
    My son, who also likes to cook, was making the sauce for me. It was time consuming, and we only made half since it seemed six cups of broth would be alot. He added the pomegranate juice to be reduced rather than the port, so that may have made the difference, but it never became a sauce. I scooped out some of the seeds, onions and put them on top, but it really added nothing. I now have an entire bottle of pomegranate molasses that I need recipes for! ha

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  • on November 20, 2009

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    Ok people - you have to try the stuffing, even if you don't want to try the bird recipe. I've been making this stuffing for Thanksgiving every year since I saw him make it on his live Food TV show - for at least 5-6 years. It has really come to define the flavors of my family's Thanksgiving, and it's the first thing we run out of after Thursday.

    I do, however, make a few changes. I have omitted the wild rice since our 2nd turkey day, because my brother doesn't care for it. It actually doesn't make much difference in the taste, though the texture is different. I double the amount of goat cheese and chorizo to strengthen those tastes. Doubling the goat cheese makes the stuffing creamier, so you need less chicken stock. I also use mild goat cheese flavored with honey that I purchase at a specialty cheese store (yeah, the whole recipe has gotten WAY outta hand. With a milder goat cheese, the flavor isn't too overwhelming, even if you double it.

    I also serve it with a white wine cream sauce that makes an incredible accompaniment. Just reduce 2 cups turkey stock and pan drippings from turkey along with 3-5 sprigs of fresh rosemary and a cup of dry white wine (or 2 if you're nasty. After it's reduced in half, add enough cream to cut the saltiness (about 1/4 to 1/3 cup, and I then swirl in about 4 tablespoons cold butter.

    So this stuffing and white wine cream sauce has been my personal secret for about 5 years - it's my gift to you! Happy Holidays!

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