Turkey with English Muffin and Rice Stuffing

Ingredients

10 English muffins, torn into small pieces
1 package (6 ounces) long grain and wild rice mix
1/2 cup butter
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 tablespoon poultry seasoning
1 can (14.5 ounces) chicken broth
1 (14 pound) Butterball® Whole Turkey, thawed if frozen
2 tablespoons vegetable oil

Directions

Heat oven to 350°F. Spread muffin pieces on bottom of large shallow baking pan. Bake 20 to 30 minutes, or until lightly toasted, stirring occasionally.
Meanwhile, cook rice mix according to package directions, omitting butter. Set aside.
Melt butter in large skillet on medium heat. Add onions and celery. Cook 10 minutes, or until crisp-tender, stirring occasionally. Stir in poultry seasoning. Remove from heat. Place in large bowl.
Stir in muffin pieces, rice and broth.
Reduce oven to 325°F.
Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
Drain juices from turkey. Dry turkey with paper towels.
Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with remaining stuffing.
Place turkey, breast up, on flat roasting rack in shallow roasting pan. Brush with oil.
Bake 4 to 4-1/2 hours, or until meat thermometer reaches 165°F when inserted in center of stuffing and 180°F when inserted in deep in thigh. Cover breast and top of drumsticks with aluminum foil after 2-1/2 hours to prevent overcooking of the breast.
Let stand 15 minutes before removing stuffing and carving.

Serving Suggestions

Do not pack stuffing into turkey cavities. Place any extra stuffing in a casserole dish; cover. Store in refrigerator for the first 3 hours of the turkey baking time, then bake, covered, in a 325°F oven for 50 minutes to an 1 hour, or until heated through.

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