Roast Turkey, Wild Onions, Maple Squash, and Cranberry Sauce

Name: Roast Turkey, Wild Onions, Maple Squash, and Cranberry Sauce (Waglékšuŋ, Pšíŋ, Wagmú, nakúŋ Watȟókeča T’áǧa Yužápi)
Cuisine: American
Ingredients: Cranberry Sauce; 2 cups cubed winter squash; ⅛ cup maple syrup; 1 small (10- to 12-pound) turkey, rinsed well and patted dry; 2 tablespoons chopped sage; ¼ cup hazelnut oil; 4 wild onions or 2 large onions, quartered; 2 cups Corn, Wild Rice, or Turkey Stock; 1 cup wild mushrooms, chopped; 4 wild onions or 2 large onions, quartered; Crushed juniper; Coarse salt; 2 cups Corn, Wild Rice, or Turkey Stock; 2 cups Corn, Wild Rice, or Turkey Stock

Waglékšuŋ, Pšíŋ, Wagmú, nakúŋ Watȟókeča T’áǧa Yužápi

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

Hands down, this is the best way to roast turkey. We serve it and the vegetables over wild rice. Save the turkey bones for stock.

Ingredients

1 small (10- to 12-pound) turkey, rinsed well and patted dry
¼ cup hazelnut oil

Americas
United States
Main course
Gluten-free

Method

One hour before roasting, remove the turkey from the refrigerator and bring to room temperature. In a blender, puree the hazelnut oil and sage and rub over the turkey. Season with salt and juniper.

Preheat the oven to 450°F. Place the turkey into a roasting pan, add the stock,