Ingredients

4 oz. wild rice
4 tsp. 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 tsp. poultry seasoning
1 turkey (approximately 12 lb.)
salt and pepper
melted butter

Cooking Instructions

Prepare wild rice as per directions on package, dissolving 3 tsp. bouillon in water before adding rice. Preheat oven to 325. 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 per label direction. Turn extra stuffing into a well-greased 1-quart baking dish; cover and refrigerate. Bake for 30 minutes.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)