| | Roast Turkey with Tropical Rice Stuffing One 13 1/2 ounce can of pineapple
one 10 1/2 ounce can of chicken consommé
1 cup of rice
1/4 cup of butter
one 5 ounce can of water chestnuts, sliced
1/2 cup of chopped green onions
1/2 cup of thinly sliced celery
1 tablespoon of soy sauce
one 10 pound turkey |
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Drain the syrup from pineapple and combine with the consommé. Measure and add enough water to make 2 cups. Stir in the rice and bring to a boil. Cover and cook for 15 minutes. Mix in the pineapple and the remaining ingredients except turkey. Stuff in neck and body cavities of turkey. Secure with skewers. Wrap in foil and place in baking dish. Bake at 400ºF. for 3 hours and 15 minutes. Turn down foil and baste with drippings. Bake for 30 minutes longer, basting frequently. |
