Honey Pecan Rice-stuffed Turkey

Description
Makes 12 servings

Ingredients

 * 1 x 6 to 8 pound turkey or other wild game, thawed
 * 1 cup chopped onion
 * 1 cup sliced celery
 * 1 cup coarsely chopped pecans
 * ½ cup raisins
 * 1 tablespoon butter or margarine
 * ¾ teaspoon cinnamon, divided
 * ¼ teaspoon salt
 * 4 cups cooked rice, cooked in chicken broth
 * ¾ cup honey, divided

Directions

 * 1) Remove giblet packet from turkey; rinse turkey with cool water.
 * 2) Drain; set aside.
 * 3) Saute' onion, celery, pecans and raisins in butter in large skillet over medium-high heat until vegetables are tender-crisp.
 * 4) Add ½ teaspoon cinnamon and salt; cook 1 minute.
 * 5) Combine vegetables with rice in large bowl.
 * 6) Stir in ¼ cup honey.
 * 7) Spoon rice into cavity of turkey.
 * 8) Use wooden picks, soaked in water, to enclose filling.
 * 9) Place turkey breast side up in roasting pan on rack coated with cooking spray.
 * 10) Roast at 325°F for 2 to 2½ hours or until internal temperature registers 180 to 185°F.
 * 11) Combine remaining ½ cup honey and remaining ¼ teaspoon cinnamon in small bowl to use as glaze.
 * 12) Glaze turkey occasionally during last hour of roasting.
 * 13) Cover with foil to prevent excess browning, if desired.
 * 14) Let stand 10 to 15 minutes.
 * 15) Remove stuffing before carving.