In a very large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels. When bacon is cool enough to handle, crumble and set aside.

In the same skillet, cook onion and garlic in hot drippings for 5 minutes, stirring often. Stir in uncooked rice. Stir in broth, carrot, rosemary or oregano, salt, pepper, and nutmeg. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until rice is tender and liquid is absorbed.

Stir in crumbled bacon, parsley, nuts, and shredded lemon peel.

Serve immediately. (Or use to stuff one 12-pound turkey; place remaining stuffing in a casserole dish. Cover stuffing in casserole; store in the refrigerator while turkey roasts. Bake stuffing in casserole alongside the turkey for the last 45 minutes of roasting. [Note: The internal temperature of the stuffing inside the turkey needs to register 165 degrees Fon an instant-read thermometer.]) Makes 10 to 12 servings.

Make-Ahead Tip: Prepare Lemon-Nut Rice Stuffing as directed. Spoon into a 2-quart casserole. Cover and chill at least 4 hours or up to 24 hours. To serve, bake, covered, in a 325 degree F oven for 45 to 60 minutes or until heated through.