Dissolve 3 of the bouillon cubes in 1 cup of hot water. Combine the rice with the bouillon/water mixture in a medium saucepan, and add enough cold water to cover the rice. Bring to a boil. Reduce the heat, and simmer, covered, for 25 minutes, stirring occasionally.

Combine 1 cup of hot water with the remaining bouillon cube. Stir in the pepper and celery, and cook until tender. Add in the remaining bouillon water.

Pour the saucepan contents into a large bowl. Stir together the croutons, poultry seasoning and cooked rice.

Loosely stuff a turkey with the mixture, and cook the turkey as directed. As an alternative, preheat an oven to 325F (160C). Put stuffing into a greased baking dish and bake for 30 minutes before serving with the meal.