Roast Turkey with Brown Rice and Sausage Stuffing
|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)|
|Quick cooking brown rice||2 Cup (32 tbs)|
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.