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Roast Wild Turkey and Rice Stuffing Recipe

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This recipe for Roast Wild Turkey and Rice Stuffing is from The Bever Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 (8 to 10 lb) wild turkey (dressed weight)
salt and pepper
1/2 lb bulk sausage
1 cup onion (chopped)
1 cup celery (chopped)
1 tsp salt
1/8 tsp crushed thyme
1 cup cooked or canned chestnuts or raw peanuts (chopped)
1/4 cup parsley (chopped)
8 cups day-old bread crumbs
4 to 6 slices bacon

Rice Stuffing:
1/4 cup butter
2 tbsp onion (chopped)
1/2 tsp salt
1/2 tsp poultry seasoning
2 cups cooked rice (white, brown, wild or combination)

Melt bacon fat. Sprinkle turkey inside and out with salt and pepper. Cook sausage in skillet until well done. Add onion and celery. Cook until tender. Add seasonings and bread crumbs. Mix well. Spoon stuffing into the body cavity of turkey. Close opening with a skewer or string. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat. Pull legs toward the top of wild turkey. Fashion and tie with string. Turn wings under. Place turkey breast on rack in roasting pan. Roast in a preheated oven at 325 degrees for 20 to 25 minutes per pound or until tender.

Rice Stuffing:
In medium skillet, cook butter and onions until tender. Mix in cooked rice, salt and poultry seasoning. Serve with dressing.




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