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Roast Turkey With Brown Rice And Sausage Stuffing

chef.tim.lee's picture
Ingredients
  Turkey 12 Pound
  Salt To Taste
  Pepper To Taste
  Melted butter/Margarine 3 Tablespoon
  Mild bulk sausage 12 Ounce
  Onion 1 Large, chopped
  Fresh garlic 2 Clove (10 gm), minced
  Green pepper 1 Medium, chopped
  Water 3 Cup (48 tbs)
  Sage 1 Teaspoon
  Quick cooking brown rice 2 Cup (32 tbs)
Directions

Rinse turkey; pat dry.
Rub salt and pepper into neck and body cavities.
Secure drumsticks lightly with a string.
Insert meat thermometer into center of thigh next to body, but not touching bone Roast uncovered on roasting rack in 325-degree oven 20 to 22 minutes per pound, basting occasionally with melted butter.
Turkey is done when meat thermometer registers 170 to 175 degrees and thick part of drum stick feels soft when pressed with thumb and forefinger, or drumstick moves easily.
Meanwhile, lightly brown sausage in large saucepan, stirring to crumble.
Drain off excess fat.
Add onion, garlic and green pepper, saute lightly.
Add water, 1 teaspoon salt, 1/8 tea spoon pepper, sage, and rice.
When turkey is done, remove from oven and let stand 20 to 30 minutes before carving.
Bring rice to a boil.
Pour into greased 9 x13- inch glass casserole.
Cover with aluminum foil; bake 25 to 30 minutes at 325 degrees or until water is absorbed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Turkey
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
28

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