Honey Pecan Rice-stuffed Turkey

Makes 12 servings.

Ingredients

 * 1 6 to 8 pound Turkey or other wild game, thawed
 * 1 cup chopped Onion
 * 1 cup sliced celery
 * 1 cup coarsely chopped pecans
 * 1/2 cup Raisins
 * 1 tablespoon butter or margarine
 * 3/4 teaspoon cinnamon, divided
 * 1/4 teaspoon salt
 * 4 cups cooked rice, cooked in chicken broth
 * 3/4 cup honey, divided

Directions

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