Instructions: Prepare rice as package directs, dissolving 3 tsp. bouillon in water before adding rice.

Preheat oven to 325 degrees.

In medium skillet, cook celery and green pepper in butter until tender.

Dissolve 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 cavities loosely; truss.

Place breast-side up, on rack in shallow roasting pan.

Brush with butter.

Roast as label directs.

Turn extra stuffing into a well-greased 1 quart baking dish; cover and refrigerate.

Bake 30 minutes before serving time.

Refrigerate leftovers.

TIP:
Stuffing can be used with other poultry - chicken, capon or Cornish hens.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.