Ingredients
- 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
- 1 whole turkey (16 to 18 lb), thawed if frozen
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 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.
Betty Crocker
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter