Roast Turkey with Wild Rice Stuffing

Preheat oven to 325°. Remove giblets from turkey; set aside for gravy.

Wash and dry turkey inside and out.

Wash and drain wild rice.

Cook and stir celery and onions in butter in a large sauce pan until tender, about 5 minutes.

Stir in mushrooms and green pepper, cook and stir 3 minutes.

Stir in rice, add 2 cans of chicken broth and remaining ingredients, except egg.

Heat to boiling, reduce heat and cover.

Simmer, stirring occasionally, until rice is tender and liquid is absorbed, one hour or more.

Remove from heat and let stand covered about 20 minutes, stir in egg.

Spoon stuffing into neck cavity, bring skin of neck back over and fasten with a poultry pin.

Spoon stuffing into body cavity, do not pack.

Most turkeys have a band of skin or metal to push legs through.

Place turkey in roaster and roast according to package directions for pounds of turkey.

Thermometer should register 195° if used.

When turkey is done, remove from pan and use pan drippings to make gravy.

Let stand 20 minutes before carving.