Instructions: Cook rice according to package directions, except add apple, mushrooms, carrot, onion and 1/2 teaspoon pepper to rice before cooking.

Meanwhile, rinse chicken and pat dry. Spoon some of the stuffing loosely into neck cavity; pull the neck skin back and fasten with a small skewer. Lightly spoon stuffing into body cavity. Twist the wing tips under the back and tie legs to tail.

Place stuffed bird, breast-side up, on a rack in a shallow roasting pan. Insert meat thermometer into center of one of the inside thigh muscles. The bulb should not touch the bone. Roast, uncovered, in a 375 degree oven 1 3/4 to 2 1/4 hours, or until chicken is no longer pink and drumstick moves easily in the socket. Brush chicken with melted jelly once or twice during the last 10 minutes, of roasting.

Transfer bird to a large platter. Spoon dressing around bird. Garnish with apple wedges, if desired.

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