Honey Pecan Rice-stuffed Turkey

Description
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. Saute' onion, celery, pecans and raisins in butter in large skillet over medium-high heat until vegetables are tender-crisp. Add 1/2 teaspoon cinnamon and salt; cook 1 minute.
 * 2) Combine vegetables with rice in large bowl. Stir in 1/4 cup honey. Spoon rice into cavity of turkey. Use wooden picks, soaked in water, to enclose filling.
 * 3) 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.
 * 4) 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.
 * 5) Cover with foil to prevent excess browning, if desired. Let stand 10 to 15 minutes. Remove stuffing before carving.