- 10 English muffins, split, cut into 1/2-inch pieces
- 1 (6 ounce) package long grain and wild rice mix, original recipe
- 1/2 cup Fleischmann's® Original Margarine-stick
- 1 1/2 cups chopped onions
- 1 1/2 cups chopped celery
- 1 tablespoon poultry seasoning
- 14 1/2 ounces Butterball® Chicken Broth
- 14 pounds Butterball® Turkey, thawed if frozen
- 2 tablespoons Wesson® Pure Vegetable Oil
- Preheat oven to 350 degrees F. Spread muffin pieces onto bottom of large shallow baking pan. Bake 20 to 30 minutes, or until lightly toasted, stirring occasionally. Meanwhile, cook rice mix according to package directions, except omit margarine; set aside.
- Melt Fleischmanns in large skillet over medium heat. Add onion and celery; cook 10 minutes, or until crisp-tender, stirring occasionally. Stir in poultry seasoning. Remove from heat, place in large bowl. Add muffin pieces and rice; stir. Add broth; mix well.
- Reduce oven to 325 degrees F. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; dry turkey with paper towels. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with remaining stuffing. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Brush with oil.
- Bake 4 to 4-1/2 hours, or until meat thermometer reaches 160 degrees F when inserted in center of stuffing and reaches 180 degrees F when inserted in deep in thigh, covering breast and top of drumsticks with aluminum foil after 2-1/2 hours to prevent overcooking of the breast. Let stand 15 minutes before removing stuffing and carving.