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Poultry and Eggs - Roast Turkey with Wild Rice Stuffing

  • 1 (10- to 12-pound) turkey
  • 1 cup melted butter or margarine
  • 3 cups chicken broth or bouillon
  • 1 cup raw wild rice
  • 1/2 cup butter
  • 1 cup diced celery
  • 1 (4-ounce) can mushrooms
  • 1/4 cup minced onion
  • Salt and pepper to taste
  • 1/2 teaspoon sage

In a saucepan, bring broth to a boil; add rice. Simmer, covered, for 30 to 45 minutes or until broth is absorbed. In a skillet, melt 1/2 cup butter; saute celery, mushrooms, and onion for three minutes.
Preheat oven to 325°. Stuff neck and body cavities of turkey with wild rice stuffing. Truss bird and place on a rack in a shallow roasting pan. Roast, uncovered, four hours or until turkey has an internal temperature of 190°.
When turkey begins to brown, cover lightly with a tent of aluminum foil. Baste occasionally with melted butter during roasting.
Submitted By: Melody Yoder
AgCentral Co-op
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