Prepare wild rice as per directions on package, dissolving 3 tsp. bouillon in water before adding rice. Preheat oven to 325 deg.F. In medium skillet, cook celery and green pepper in butter until tender. Dissolve the remaining bouillon in hot water. In large bowl, combine rice, vegetables, bouillon liquid, stuffing mix and poultry seasoning; mix well. Season turkey with salt and pepper. Stuff neck and body cavity loosely; truss. Place breast side up, on rack in shallow roasting pan. Brush with butter. Roast as label directes. Turn extra stuffing into a well-greased 1-quart baking dish; cover and refrigerate. Bake 30 minutes.
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|Serving Size: 1 Serving (505g)|
|Recipe Makes: 12|
|Calories from Fat: 369 (43%)|
|Amt Per Serving||% DV|
|Total Fat 41g||55 %|
|Saturated Fat 14.5g||73 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 405.8mg||125 %|
|Sodium 642.7mg||22 %|
|Potassium 1020.2mg||27 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 20.3g|
|Protein 92.7g||132 %|
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Calories per serving: 852
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