Ingredients
Stuffing
1/4
cup butter or margarine
2
cups chopped onions (4 medium)
3
cloves garlic, finely chopped
1 1/2
cups uncooked wild rice
3
tablespoons chopped fresh thyme leaves
5
to 6 cups Progresso® chicken broth (from two 32-oz cartons)
1 1/2
cups uncooked long-grain brown rice
2
cups sliced celery (about 4 medium stalks)
2
cups shredded carrot (about 3 medium)
6
slices bacon (1/2 lb), cooked, crumbled
1
teaspoon salt
1/2
teaspoon pepper
Turkey
1
whole turkey (16 to 18 lb), thawed if frozen
1
tablespoon vegetable oil
1/2
teaspoon salt
1/2
teaspoon pepper
Glaze
1 1/2
teaspoons finely grated orange peel
1/2
cup orange juice
1/4
cup maple-flavored syrup
2
tablespoons cider vinegar
1/2
teaspoon ground mustard
1/4
teaspoon salt
Description
This Succulent Roast Turkey Has Wild Rice And Bacon Stuffing And A Tangy Mustard Glaze With Hints Of Orange And Maple.
Pillsbury
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