Turkey with Apple, Cranberry, Wild Rice Stuffing

Turkey with Apple, Cranberry, Wild Rice Stuffing
  • 8 servings
  • 0:15 Preparation
  • 4:30 Cooking
  • 4:45 Total Time


Add all
  • stuffing

  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 1

    onion, chopped

  • 1/2 lb
    (225 g)

    regular ground veal

  • 3 Tbsp.
    (45 mL)

    pine nuts

  • 1

    apple diced

  • 1 cup
    (250 mL)

    fresh cranberries

  • Salt and pepper to taste

  • 1/2 cup
    (125 mL)

    long grain and wild rice cooked

  • 1 Tbsp.
    (15 mL)

    fresh oregano

  • 13 1/2 lbs
    (6 kg)

    fresh young butterball turkey

  • 1/4 cup
    (60 mL)

    melted butter

  • Salt and pepper to taste


Preheat oven to 325°F/160°C.

In a skillet, heat oil and cook onion 1 min.

Add veal and pine nuts and cook another 2 min.

Add apple and cranberries and continue cooking until meat is done. Season to taste.

Stir in white and wild rice and oregano.

Stuff turkey with mixture.

Place turkey breast side up in roasting pan.

Brush all over with melted butter. Salt and pepper.

Roast uncovered for 4 to 4 1/2 hours or until meat thermometer reads 180°F/82°C.

Baste often with pan juices during cooking.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007