Turkey with Apple, Cranberry, Wild Rice Stuffing

Ingredient

• 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) Classic long grain and wild rice, cooked
• 1 Tbsp. (15 mL) fresh oregano
• 1 fresh young Butterball turkey, about 13½ lb. (6 kg)
• 1/4 cup (60 mL) butter*, melted
• Salt and pepper to taste

Preparation

1. 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.
2. Preheat oven to 325°F/160°C. Place turkey breast side up in roasting pan. Brush all over with melted butter. Salt and pepper. Roast uncovered for 4 to 4½ hours or until meat thermometer reads 180°F/82°C. Baste often with pan juices during cooking.