| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
12 |
Servings |
INGREDIENTS
| 4 |
oz |
Wild Rice. |
| 4 |
ts |
Chicken Bouillon, or cubes. |
| 1 |
c |
Celery, chopped. |
| 1/2 |
c |
Green Pepper, chopped. |
| 1/2 |
c |
Butter or Margarine. |
| 1 |
c |
Hot Water. |
| 8 |
oz |
Herb-Seasoned Stuffing Mix. |
| 2 |
ts |
Poultry Seasoning. |
| 1 |
|
Turkey (Approx. 12 lbs). |
|
|
Salt & Peppers. |
|
|
Melted Buttter. |
INSTRUCTIONS
Prepare wild rice as per directions on package, dissolving 3 tsp. bouillon
in water before adding rice. Preheat oven to 325 deg.F. In medium skillet,
cook celery and green pepper in butter until tender. Dissolve the 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 cavity loosely;
truss. Place breast side up, on rack in shallow roasting pan. Brush with
butter. Roast as label directes. Turn extra stuffing into a well-greased
1-quart baking dish; cover and refrigerate. Bake 30 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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