Recipe Categories
Fowl & Poultry
Turkey 
Stuffing & Dressing
Whole Turkeys

Cullen's Turkey English Muffin Rice Stuffing

10  English muffins, cut into 1/2" cubes
1  package (6 ounces)  long grain and wild rice mix, original recipe
1/2  cup  margarine or butter
1-1/2  cups  chopped onion
1-1/2  cups  chopped celery
1  tablespoon  poultry seasoning
2  cups   Chicken Broth
14  pounds   Whole Turkey, thawed
2  tablespoons   Vegetable Oil

Directions


Heat oven to 350°F.
To toast English muffin cubes, place on a large baking sheet and bake 20 to 30 minutes or until light golden brown, stirring several times. Set aside.
Cook rice mix according to package directions, omitting margarine. Set aside.
Melt margarine in large skillet over medium heat. Add onion and celery; cook 10 minutes or until tender, stirring frequently. Remove from heat, place in a large bowl with toasted cubes, rice, onion mixture and the poultry seasoning. Add broth and toss to blend.
Reheat oven to 325°F.
Remove neck and giblets from turkey cavities. Drain juices and dry turkey with paper towels. Stuff neck and body cavities lightly with stuffing. Turn wings back to hold neck skin in place. Place turkey, breast side up, on flat rack in roasting pan about 2 inches deep. Brush skin with oil. Insert oven-safe meat thermometer deep into thickest part of thigh next to body, not touching bone. Place turkey in oven and roast about 4 to 4-1/2 hours.
When turkey is two-thirds done, cover breast loosely with foil to prevent overcooking of breast. Check for doneness; thigh temperature should be 180°F and stuffing temperature 160°F. Let turkey stand 15 to 20 minutes before removing stuffing and carving.
NOTE: Place extra stuffing in a casserole dish and refrigerate. Before serving, bake covered in a 325°F oven 50 to 60 minutes or until hot.