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Roast Turkey With Orange-Rice Stuffing Recipe
|Butter||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Grated orange rind||3 Tablespoon|
|Chopped celery||4 Cup (64 tbs)|
|Poultry seasoning||1 Teaspoon|
|Precooked rice||5 1⁄3 Cup (85.33 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 11526 Calories from Fat 5285
% Daily Value*
Total Fat 591 g909%
Saturated Fat 230.9 g1154.7%
Trans Fat 0 g
Cholesterol 4402.7 mg
Sodium 4129.8 mg172.1%
Total Carbohydrates 340 g113.2%
Dietary Fiber 19.5 g78.1%
Sugars 36.8 g
Protein 1146 g2291.4%
Vitamin A 204.9% Vitamin C 387.5%
Calcium 129.7% Iron 491.5%
*Based on a 2000 Calorie diet
Sprinkle cavity with salt to taste and pepper.
Melt butter in large saucepan; add onion.
Saute until onion is tender but not browned.
Add 4 cups water, orange juice, orange rind, celery, 2 tablespoons salt and poultry seasoning.
Bring to a boil; stir in rice.
Cover; remove from heat.
Let stand for 5 minutes; stir in parsley, fluffing rice with fork.
Stuff rice mixture into neck and body cavity of turkey.
Fasten neck skin to body with skewer.
Push legs under band of skin at tail.
Place turkey, breast side up, in shallow roasting pan.
Cover with loose tent of aluminum foil if desired.
Bake at 325 degrees for 4 hours and 30 minutes.
Let stand for 15 to 20 minutes for easier carving.