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Toronto Travel Guide

Turkey with Wild Rice Stuffing


  • 1 pkg. wild rice (4 oz.)
  • 4 tsps. instant chicken bouillon or 4 chicken-bouillon cubes
  • 1 cup Chopped Celery
  • Cup Chopped Green Pepper
  • Cup Margarine
  • 1 cup Hot Water
  • 1 pkg. Herb-Seasoned Stuffing Mix
  • 2 tsps. Poultry Seasoning
  • 12 lb. Turkey Salt (to taste)
  • Pepper (to taste)
  • Melted Margarine
  1. Prepare rice as package directs, dissolving 3 tsp. bouillon in water before adding rice.
  2. Preheat oven to 325 F.
  3. In medium skillet cook celery and green pepper in margarine until tender. Dissolve remaining bouillon in hot water.
  4. In large bowl, combine rice, vegetables, bouillon liquid, stuffing mix and poultry seasoning.
  5. Mix well. Season turkey with salt and pepper.
  6. Stuff neck and body cavities loosely, truss.
  7. Place breast side up on rack in shallow roasting pan.
  8. Brush with margarine. Roast as label directs.
  9. Turn extra stuffing into a well-greased 1 quart baking dish.
  10. Cover and refrigerate. Bake 30 minutes before serving time.
  11. Refrigerate leftovers.
Tip: stuffing can be used with other poultry (chicken, capon or cornish hens)

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