Publix Simple Meals

Wild Rice-Stuffed Turkey With Roasted Potatoes and Squash

Wild Rice-Stuffed Turkey With Roasted Potatoes and Squash
Total Time:
about 2 hours
Active Time:
about 2 hours

Cooking Sequence

-- Prepare turkey recipe and begin to bake - 45 minutes

-- Using a clean knife and cutting board, prepare squash; complete turkey and serve - about 1 1/2 hours

Wild Rice-Stuffed Turkey


1 tablespoon unsalted butter

1/4 cup wild rice blend

1/3 cup reduced-sodium chicken broth

1 small Granny Smith apple

2 fresh sage leaves

1 boneless turkey breast half (about 3 lb)

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 teaspoon minced garlic

4 (4-inch) bamboo skewers

Aluminum foil

1/4 cup apple juice

1 teaspoon cornstarch


1. Preheat medium saucepan on medium-high 2-3 minutes. Place butter in pan, then stir in rice; cook and stir 2-3 minutes or until toasted.

2. Stir in chicken broth and bring to boil. Cover and reduce heat to medium-low; cook 20-25 minutes or until liquid is absorbed. Peel apple and chop finely; chop sage finely.

3. Preheat oven to 350°F. Pat turkey dry; then butterfly turkey. (To butterfly, lay turkey breast flat. Slice through center of turkey, starting with thicker side, and leaving 1/2 inch uncut to hold top and bottom slices together.) Season both sides and under skin with salt and pepper (wash hands).

4. Stir apple, sage, and garlic into rice; spoon rice mixture onto bottom half of turkey. Fold top half over stuffing; close edges with skewers. Place turkey, skin side up, in roasting pan; cover with foil. Bake 1-1 1/2 hours, removing foil during last 10-15 minutes of cook time, or until stuffing is 165°F. Let stand 5 minutes before slicing.

5. Whisk apple juice and cornstarch until blended. Pour pan drippings from turkey into small saucepan; bring to boil on medium-high. Whisk in apple juice mixture and return to boiling. Slice turkey and serve with sauce.

Roasted Potatoes and Squash


1 medium (or 2 cups pre-diced) butternut squash

3 red potatoes (about 1 lb)

1 small onion, thinly sliced

2 tablespoons extra-virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon Italian seasoning

1/4 teaspoon pepper


-- Preheat oven to 350°F.

-- Peel squash and remove seeds; cut into bite-size pieces.

-- Cut potatoes into bite-size pieces; slice onion.


1. Combine all ingredients; arrange in single layer on baking sheet.

2. Bake 50-60 minutes, stirring twice, or until tender when pierced with a fork. Serve.

Aprons Advice

-- Complete your meal with green beans, a fresh salad blend, dinner rolls, and fruit pie for dessert.

-- Cut the squash and potatoes into similar size pieces to ensure that they roast evenly.

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Wild Rice-Stuffed Turkey With Roasted Potatoes and Squash

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Wild Rice-Stuffed Turkey

CALORIES (per 1/8 recipe) 260kcal; FAT 6g; CHOL 125mg; SODIUM 170mg; CARB 9g; FIBER 1g; PROTEIN 40g; VIT A 2%; VIT C 0%; CALC 2%; IRON 15%

Roasted Potatoes and Squash

CALORIES (per 1/8 recipe) 100kcal; FAT 3.5g; CHOL 0mg; SODIUM 115mg; CARB 15g; FIBER 2g; PROTEIN 2g; VIT A 70%; VIT C 20%; CALC 2%; IRON 4%

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