You can also opt to stuff a 10- to 12-pound turkey with this stuffing. If you do, follow the roasting directions on the turkey packaging or see the tips on pages 252 and 253.
1/2 cup wild rice, rinsed
1 14-1/2-ounce can reduced-sodium chicken broth
2 cups sliced fresh mushrooms
1/2 cup chopped onion
2 tablespoons margarine or butter
1-1/2 cups herb-seasoned stuffing mix
1/2 cup chopped toasted walnuts
1/2 cup dried cranberries
1. In a medium saucepan combine uncooked wild rice and chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 50 to 60 minutes or until rice is just tender. Remove from heat; do not drain.
2. Preheat oven to 325 degrees F. Meanwhile, in a large skillet cook mushrooms and onion in margarine or butter until tender; remove from heat. Stir in stuffing mix and undrained rice. Add toasted walnuts and cranberries. If mixture seems dry, stir in 1 to 2 tablespoons water.
3. Transfer stuffing to a 2-quart casserole. Bake, covered, for 25 to 30 minutes or until heated through. Makes 8 to 10 servings.
Nutrition Info
Calories : 187
Protein (g) : 5
Carbohydrate (g) : 25
Total fat (g) : 8
Cholesterol (mg) : 0
Saturated Fat (g) : 1
Fiber (g) : 3
Vitamin A (DV%) : 30.906999
Vitamin C (DV%) : 1.771443
Sodium (mg) : 305
Calcium (DV%) : 3
Iron (DV%) : 7
BHandG Annual Recipes 2000 11/1/2000 November p260

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