Wild Rice Stuffing with Squash and Mushrooms
- Makes: 8 servings
- Yield: about 9 cups
- Hands On 35 mins
- Total Time 2 hrs
This hearty, colorful side dish will be just as happy alongside pork chops or chicken as it is on your holiday table with turkey.
button mushrooms, thinly sliced (about 3 cups)
butternut squash, seeded, peeled and cut into 1/2-inch cubes (4 cups)
chopped fresh parsley
- In a medium saucepan, bring broth to boiling over medium heat. Add wild rice, reduce heat, cover and simmer 50 minutes. Remove from heat; drain if needed.
- Preheat oven to 375 degrees . In a large skillet melt 2 tablespoons butter over medium heat. Add onion, celery and poultry seasoning; cook 4 minutes. Add mushrooms; cook 4 minutes more or until vegetables are tender. Remove to large bowl.
- Add remaining butter to skillet. Add squash cubes and salt; cook 15 minutes or until nearly tender.
- Add wild rice and squash to mixture in bowl. Transfer to a buttered 3-quart baking dish. Cover and bake 20 minutes. Uncover and bake 10 minutes more or until heated through. Top with parsley before serving.
(Wild Rice Stuffing with Squash and Mushrooms)Servings Per Recipe 8, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 59, sat. fat (g) 4, Riboflavin (mg) 0, carb. (g) 32, Niacin (mg) 4, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 4, sodium (mg) 553, sugar (g) 4, Potassium (mg) 533, Fat, total (g) 6, vit. C (mg) 20, chol. (mg) 17, Thiamin (mg) 0, pro. (g) 6, calcium (mg) 55, cal. (kcal) 199, vit. A (IU) 7822, iron (mg) 1