Turkey And Rice Dressing

• 1 turkey (10 to 12 lb.)
• 3 1/2 c. chicken broth
• 1 c. margarine
• 2 c. chopped green onions
• 2 c. diced celery
• 1 c. chopped bell peppers
• 1 c. chopped parsley
• 1 1/2 c. chestnuts, roasted
• 2 c. Granny Smith apples, diced
• 1 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. pepper
• 1 1/2 tsp. poultry seasoning
• 8 c. mahatma rice, cooked
• 1 pkg. French's brown gravy mix

1. Remove neck and giblets; place in 3 1/2 cup chicken broth and simmer for 30 minutes.
2. Reserve broth in a 5 to 8-quart Dutch oven. Melt margarine over medium heat.
3. Saute onions, celery and peppers. Add parsley, chestnuts, apples, currants, pine nuts, cinnamon, salt, pepper, poultry seasoning and Mahatma rice.
4. Mix thoroughly. In microwave, heat 2 packages of French's brown gravy mix with 2 cups turkey broth for 1 minute, stir and heat another minute.
5. Add to stuffing mixture and mix well.

turkey, chicken broth, margarine, green onions, celery, bell peppers, parsley, chestnuts, apples, cinnamon, salt, pepper, poultry seasoning, mahatma rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1070952 (may not work)