Ad butter to skillet. Saute garlic, mushrooms, red onion, and celery until tender. Stir in apricots, cherries, sage, cooked rice, and chicken stock. Simmer until liquid is absorbed.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Packed with dried apricots and cherries, fresh sage, and wild rice, this stuffing is sure to be a crowd pleaser this Thanksgiving. Not to mention, this stuffing can go straight from stove top to table.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. Hy-Vee unsalted butter | ||
| 3 clove(s) garlic, minced | ||
| 8 oz. sliced mushrooms | ||
| ½ c. red onion, thinly sliced | ||
| 1 c. celery, chopped | ||
| 1 c. Hy-Vee dried apricots, chopped | ||
| 1 c. dried cherries, chopped | ||
| ½ c. fresh sage, chopped and loosely packed | ||
| 5 c. Uncle Ben's long grain & wild rice blend, cooked | ||
| 1 c. Hy-Vee chicken stock |
Things To Grab
- Large skillet
- Turkey, optional
- Meat thermometer
Directions
Keep warm and serve as a side with cooked turkey, or stuff turkey cavity loosely and roast until internal temperature of turkey and stuffing reaches 165 degrees.
Nutrition facts
Servings
220 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 10mg
- Sodium: 370mg
- Total Carbohydrates: 43g
- Protein: 5g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 6%
0%
Iron 8%
0%
Calcium 6%