Ingredients
1 can (14-1/2 ounces) reduced-sodium chicken broth1/2 cup unsweetened apple juice, divided1/2 teaspoon salt, divided1 cup uncooked long grain brown rice1/3 cup raisins1/2 cup chopped celery1/2 cup chopped onion1 tablespoon butter1 cup chopped tart apple1 teaspoon poultry seasoning1/4 teaspoon pepper1 turkey (10 to 12 pounds)
Preparation
In a saucepan, combine the broth, 1/3 cup apple juice and 1/4 teaspoon salt. Bring to a boil. Stir in the rice and raisins. Return to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is tender.
Meanwhile, in a nonstick skillet, cook celery and onion in butter for 2 minutes. Add apple; cook and stir for 3 minutes or until vegetables are tender. Combine the rice mixture, apple mixture, poultry seasoning, pepper and remaining apple juice and salt.
Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. (Cover loosely with foil if turkey browns too quickly.)
Cover turkey and let stand for 20 minutes. Remove stuffing and carve turkey, discarding skin. If desired, thicken pan drippings for gravy.
