4 oz. wild rice
4 tsp. chicken bouillon, or cubes, divided
1 cup celery, chopped.
1/2 cup green pepper, chopped
1/2 cup (1 stick) butter
1 cup hot water
8 oz. herb-seasoned stuffing mix
2 tsp. poultry seasoning
1 turkey (approx. 12 lbs)
salt & pepper
melted butter, for brushing turkey

Prepare wild rice as per directions on package, dissolving 3 tsp. bouillon in water before adding rice. Preheat oven to 325°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 Turkey as label directs. Turn extra stuffing into a well-greased 1-quart baking dish; cover and refrigerate. Bake 30 minutes.