Roasted Turkey with Pomegranate Sauce and Wild Rice and Goat ...

Get this all-star, easy-to-follow Roasted Turkey with Pomegranate Sauce and Wild Rice and Goat Cheese Stuffing recipe from Bobby Flay

Directions Preheat the oven to 450 degrees F. Remove the neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Using your fingers, gently loosen...

  • Yield: 8 servings
  • Cooking time: 2 Hour 0 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

Ingredients

  • 1 fresh turkey, about 16 pounds
  • 20 fresh sage leaves
  • 1 cup (2 sticks) butter, melted
  • Salt and freshly ground pepper
  • Pomegranate Sauce, recipe follows
  • Wild Rice and Goat Cheese Stuffing, recipe follows
  • Chopped chives, for garnish
  • Pomegranate seeds, for garnish
  • 3 tablespoons unsalted butter
  • 1 medium Spanish onion, finely diced
  • 1 tablespoon minced garlic
  • 1 tablespoon whole black peppercorns
  • 1 cup port wine
  • 6 cups home-made chicken stock
  • 2 cups pomegranate juice (or substitute cranberry juice)
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons light brown sugar
  • Salt and freshly ground pepper
  • 3 tablespoons finely chopped chives
  • 1/2 cup pomegranate seeds
  • 1 1/2 cups wild rice
  • 5 cups water
  • Salt
  • 1/2 cup coarsely diced chorizo
  • 4 tablespoons unsalted butter
  • 1 large onion, finely diced
  • 1 tablespoons minced garlic
  • 2 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 3/4 pound stale country-style bread, cubed
  • 6 ounces goat cheese
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoons finely chopped fresh thyme
  • 1 1/2 cups chicken stock, plus extra, if needed

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