Turkey With Honey Walnut Dressing

Source: Garden Guides

1 (6 to 8 pound) turkey or other wild game, thawed
1 cup chopped onion
1 cup sliced celery
1 cup coarsely chopped pecans
1/2 cup raising
1 tablespoon butter or margarine
3/4 teaspoon cinnamon, divided
1/4 teaspoon salt
4 cups cooked rice, cooked in chicken broth
3/4 cup honey, divided

Remove giblet packet from turkey; rinse turkey with cool water. Drain; set aside. Sauté onion, celery, pecans and raisins in butter in large skillet over medium-high heat until vegetables are tender-crisp. Add 1/2 teaspoon cinnamon and salt; cook 1 minute. Combine vegetables with rice in large bowl. Stir in 1/4 cup honey. Spoon rice into cavity of turkey. Use wooden picks, soaked in water, to enclose filling. Place turkey breast side up in roasting pan on rack coated with cooking spray. Roast at 325 degrees 2 to 2-1/2 hours or until internal temperature registers 180 to 185 degrees. Combine remaining 1/2 cup honey and remaining 1/4 teaspoon cinnamon in small bowl to use as glaze. Glaze turkey occasionally during last hour of roasting. Cover with foil to prevent excess browning, if desired. Let stand 10 to 15 minutes. Remove stuffing before carving.

Makes 12 servings.

*Time will be slightly less for un-stuffed turkey. Difference in individual turkeys may increase or decrease cooking time. Check package instruction for time table. Stuffing can also be used as side-dish. In covered 2-quart baking dish, bake at 350 degrees in casserole 15 to 20 minutes or until thoroughly heated.

Courtesy of USA Rice Federation.