| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Rices and g, Turkey |
18 |
Servings |
INGREDIENTS
| 3 |
c |
Cooked wild rice |
| 3/8 |
c |
Chopped pecans; toasted |
| 3/8 |
c |
Butter; melted |
| 3 3/4 |
c |
Hot water |
| 1 1/2 |
lg |
Onion; chopped |
| 1 1/2 |
lb |
Herb-seasoned stuffing cubes |
| 1 |
lb |
Dried apricots; chopped |
INSTRUCTIONS
Mix all ingredients until well blended.
Lightly fill body cavities on turkey. Spoon any remaining stuffing into an
ungreased casserole and bake, covered, with the turkey until hot.
Per serving: 293 Calories; 6g Fat (17% calories from fat); 8g Protein; 55g
Carbohydrate; 11mg Cholesterol; 1092mg Sodium
NOTES : Stuffing to fill a 18 pound turkey.
Recipe By : Betty Crocker's Holiday Gatherings for Family and Friends
Posted to EAT-L Digest 25 November 96
Date: Tue, 26 Nov 1996 08:32:27 -0500
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”