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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 12 |
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Directions: Prepare wild rice per directions on package, dissolving 3 teaspoons
bouillon in water before adding rice. Preheat oven to 325F degrees.
In medium skillet, cook celery and green pepper in butter until tender.
Dissolve the remaining bouillon in hot water. In a 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. Place breast side up, on rack in shallow roasting pan
Brush with butter. Roast as label directed. Turn extra stuffing
into a well-greased 1-quart baking dish; cover and refrigerate.
Bake 30 minutes.
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