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Roast Turkey with Brown Rice and Sausage Stuffing Recipe
|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)|
Serving size: Complete recipe
Calories 10737 Calories from Fat 4335
% Daily Value*
Total Fat 481 g739.8%
Saturated Fat 153 g765%
Trans Fat 0 g
Cholesterol 4495.7 mg
Sodium 5741.7 mg239.2%
Total Carbohydrates 333 g111%
Dietary Fiber 27.5 g110.1%
Sugars 23.1 g
Protein 1200 g2399.1%
Vitamin A 47.3% Vitamin C 247.4%
Calcium 118.9% Iron 402.4%
*Based on a 2000 Calorie diet
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.