Roast Turkey With Wild Rice Stuffing Recipe
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Roast Turkey With Wild Rice Stuffing
1 package wild rice, (4 oz.)
4 tsp Instant chicken bouillon or 4 chick - bouillon cubes
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup butter or margarine
1 cup hot water
1 package herb-seasoned stuffing mix, (8 oz.)
2 tsp poultry seasoning
1 Turkey, 12 Lbs.
Salt
Pepper
Melted butter
Prepare rice as package directs, dissolving 3 tsp. bouillon in water
before adding rice.
Preheat oven to 325 degrees.
In medium skillet, cook celery and green pepper in butter until tender.
Dissolve remaining bouillon in hot water.
In large bowl, combine rice, vegetables, bouillon liquid, stuffing mix
and poultry seasoning; mix well.
Season turkey with salt and pepper.
Stuff neck and body cavities loosely; truss.
Place breast-side up, on rack in shallow roasting pan.
Brush with butter.
Roast as label directs.
Turn extra stuffing into a well-greased 1 quart baking dish; cover and
refrigerate.
Bake 30 minutes before serving time.
Refrigerate leftovers.
TIP:
Stuffing can be used with other poultry - chicken, capon or Cornish hens.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Per Serving (excluding unknown items): 1205 Calories; 63g Fat (48.6%
calories from fat); 134g Protein; 16g Carbohydrate; 2g Dietary Fiber;
467mg Cholesterol; 550mg Sodium. Exchanges: 1 Grain(Starch); 18 Lean
Meat; 0 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
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