For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
Note: To toast nuts, spread them out on a baking sheet and toast in a preheated 350 degree F oven until golden, about 7 minutes
Copyright 2003 Television Food Network, G.P. All rights reserved

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1122.07 Kcal (4698 kJ)
Calories from fat	508.04 Kcal
		% Daily Value*
Total Fat	56.45g	87%
Cholesterol	446.07mg	149%
Sodium	1300.65mg	54%
Potassium	1449.86mg	31%
Total Carbs	24.68g	8%
Sugars	2.03g	8%
Dietary Fiber	2.29g	9%
Protein	132.55g	265%
Vitamin C	12.9mg	21%
Vitamin A	0.1mg	4%
Iron	10.2mg	57%
Calcium	104.7mg	10%

Amount Per 100 g
Calories	149.23 Kcal (625 kJ)
Calories from fat	67.57 Kcal
		% Daily Value*
Total Fat	7.51g	87%
Cholesterol	59.32mg	149%
Sodium	172.98mg	54%
Potassium	192.82mg	31%
Total Carbs	3.28g	8%
Sugars	0.27g	8%
Dietary Fiber	0.31g	9%
Protein	17.63g	265%
Vitamin C	1.7mg	21%
Iron	1.4mg	57%
Calcium	13.9mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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