1 turkey (up to 20 lb.)
1 pkg. Pepperidge Farm Onion-Sage Croutons
1 pkg. UNCLE BEN'S® Wild Rice Mix-with Mushrooms
1 large sweet onion, chopped
4 celery stalks, chopped
1 large egg
2 cups turkey or chicken broth (use the broth from the giblets or canned, whichever you prefer)
2 tbsp. poultry seasoning
1 tsp. ground or rubbed Sage
1/2 cup (1 stick) butter, divided*
salt and pepper, to taste

Boil the giblets and neck in 4 cups of water. Add 1/2 the butter to the water.

Cook the Wild Rice till tender according to package directions.

Chop the celery and onions, add the seasonings. Sauté in 1/2 stick of the butter till tender.

When rice is done... allow to cool a bit. Beat the egg and add it slowly to cooled rice.

Take the cooked giblets and chop them (I use a blender).

Then add to the Wild Rice mixture, Then the sautéed onions and celery.

Add that mixture to the Onion-Sage croutons and add as much liquid from the cooked giblets as needed for the moisture content you like.

Place inside the Turkey and cook according to the stuffed turkey requirements for it's size-weight.

Tip: I've always put my Turkey in a Reynolds Turkey cooking bag cook it SLOW at 250°F overnight - no basting :)

I usually have leftover stuffing, I bake it on the side in a casserole dish for half and hour at 350°F.

Submitted by: Cynthia Pennington Zeh