Independant Small Caps

ROASTED TURKEY WITH POMEGRANATE SAUCE AND WILD RICE AND GOAT CHEEST STUFFING

This recipe is a marvelous example of "fusion" cooking. We've taken some typical Middle-Eastern ingredients, paired them with some traditional ingredients, and voila! We have a fresh version of a time-honoured tradition. The pomegranate sauce is beyond compare when used with turkey or vegetables. For mashed potatoes, stick with a more traditional gravy.

For the stuffing:
1.5 cups wild rice, cooked and drained
0.5 cup coarsely diced cooked chorizo sausage
4 tablespoons unsalted butter
1 large onion, diced
1 tablespoon minced garlic
2 carrots, chopped fine
3 celery stalks, chopped fine
0.75 pound stale French or Italian bread, cubed
6 ounces goat cheese, cubed in small pieces
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1.5 cup chicken stock, plus extra if needed
Using a large mixing bowl, add each ingredient one at a time, stirring thoroughly to combine well after each addition. If the stuffing appears too dry, add additional chicken stock as needed.

For the turkey:
1 fresh turkey, about 16 pounds
20 fresh sage leaves
1 cup butter (2 sticks) Salt and freshly ground pepper
Remove the giblets from the turkey cavity. Rinse the turkey thoroughly, inside and out. Sprinkle the inside of the turkey with salt and pepper. Use half of the sage leaves to rub the outside of the turkey very thoroughly. Rub hard to impart the sage flavor to the turkey.
Now, fill the turkey cavity with the wild rice and goat cheese stuffing, then truss the turkey to help hold the stuffing in place. Fill the "neck" end of the turkey as well, folding the flap of skin under the bird to hold the stuffing in place. The turkey should be placed on a rack in a pan with low sides. Pour the melted butter over the top of the turkey. Dice the rest of the sage leaves and sprinkle them on top of the turkey. Cook at 325 degrees F for 3

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