| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Fruits | Poultry | 12 | Servings | |
INGREDIENTS
| 3/4 | c | Butter or margarine |
| 1 1/2 | c | Chopped onions |
| 1 1/2 | c | Chopped celery with leaves |
| 1/3 | c | Chopped parsley |
| 9 | c | Cooked brown rice |
| 1 | t | Dried marjoram, crushed |
| 1/2 | t | Dried thyme, crushed |
| 1/2 | t | Dried sage, crushed |
| Salt, pepper | ||
| 3 | Eggs, lightly beaten | |
| 3/4 | c | Turkey stock |
| =OR=- Chicken bouillon | ||
| 12 | oz | Mixed dried fruit |
INSTRUCTIONS
Melt butter in large skillet. Saute onions, celery and parsley in butter. Remove from heat and combine with rice in large bowl. Stir in marjoram, thyme and sage and season to taste with salt and pepper. Add eggs, stock and fruit. Mix well. Makes enough for 14-pound turkey From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 652
Calories From Fat: 149
Total Fat: 17.2g
Cholesterol: 48.2mg
Sodium: 121.8mg
Potassium: 138.6mg
Carbohydrates: 125.7g
Fiber: 10.1g
Sugar: 3.1g
Protein: 11.2g