Pecan And Rice Stuffing Recipe

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Servings: 12


Cost per serving $2.22 view details


  1. Cook wild rice in 3 c. chicken stock with carrot, bay leaves and salt for 40 min. Remove carrot quarters and bay leaves.
  2. Saute/fry onion in butter with mushrooms and celery till soft. Add in parsley, sage and 1 c. chicken stock to mushroom mix and simmer 8-10 min. Toss with corn bread, whole wheat bread, pecans and cooked rice. Season with salt and pepper to taste.
  3. For more moist dressing, add in more stock. Use for stuffing, or possibly bake in a casserole at 325 degrees for 30 min. Makes 12 c..


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Nutrition Facts

Amount Per Serving %DV
Serving Size 280g
Recipe makes 12 servings
Calories 630  
Calories from Fat 217 34%
Total Fat 25.39g 32%
Saturated Fat 8.23g 33%
Trans Fat 0.0g  
Cholesterol 22mg 7%
Sodium 1276mg 53%
Potassium 461mg 13%
Total Carbs 87.79g 23%
Dietary Fiber 9.3g 31%
Sugars 4.25g 3%
Protein 14.45g 23%
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