Wild Rice and Mushroom Dressing
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 212 |
| pro | 7 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 24 g |
| fibre | 2 g |
| chol | 71 mg |
| sodium | 534 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 10 |
| vit A | 13 |
| vit C | 27 |
| folate | 19 |
Baking the dressing outside the turkey speeds up the roasting time and makes for easy serving from a casserole.
Ingredients
Preparation
In large saucepan of boiling salted water, cover and cook rice until tender and split, about 40 minutes. Drain and place in large bowl.
Meanwhile, melt all but 2 tbsp (25 mL) of the butter. Place bread in bowl and drizzle with butter, tossing to distribute evenly. Spread on rimmed baking sheet; toast in 450°F (230°C) oven, tossing once, until golden, about 8 minutes. Add to rice.
In skillet, heat remaining butter over medium-high heat; sautee mushrooms just until browning at edges, about 7 minutes. Add to rice mixture along with red pepper, sage, salt and pepper; mix well.
Stir in stock and eggs. Spread in greased 13- x 9-inch (3 L) glass baking dish; cover with foil. (Make-ahead: Refrigerate for up to 8 hours; add 10 minutes to baking time.) Bake in 375°F (190°C) oven for 45 minutes.
Source : Canadian Living Magazine: October 2003
- Keywords : Stuffings and Fillings; Sides; Make-Ahead; Wild rice; Mushrooms; Bread; Thanksgiving; Christmas; Butter; Chicken broth; Red pepper;









