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.
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
|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
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.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 10mg
- Sodium: 370mg
- Total Carbohydrates: 43g
- Protein: 5g