White And Wild Rice Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/4 | lb | Chopped mushrooms |
| 1/4 | c | Butter |
| 1 | 6 oz white and wild rice | |
| mix | ||
| 2 1/2 | c | Boiling water |
| Seasoning packet | ||
| 1/3 | c | Chopped parsley |
| 1/4 | c | Pine nuts |
INSTRUCTIONS
Here are a couple of late entries to the stuffing sweepstakes, which I found while going through my friend's cookbook, "Tested & Tasted by Me," by Sonja Appleton. In 1987, Sonja retired from her career in the operating room at Scripps Memorial Hospital in La Jolla, CA. Her colleagues were distraught to think she would no longer be bringing her wonderful cookies and casseroles to the departmental potlucks. I helped her put a little cookbook together. Ten years ago I had never even heard of a recipe management program, and I typed hundreds of her recipes clipped from newspapers, package labels, friends' notes and whatever, into an archaic computer using Pagemaker 1.0! Sauté 1/4 lb chopped mushrooms in 1/4 cup butter in a large saucepan. Add one 6 oz pkg. white and wild rice mix; sauté 2 minutes. Blend in 2-1/2 cups boiling water and seasoning packet. Cover and simmer 25 minutes. Stir in 1/3 cup chopped parsley and 1/4 cup pine nuts. Stuff neck cavity. Close cavity with skewers. To serve: Spoon stuffing onto heated serving platter. Pipe edge with mashed sweet potatoes. Posted to Bakery-Shoppe Digest V1 #400 by Terry Van Kirk <tvankirk@pacbell.net> on Nov 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 692
Calories From Fat: 606
Total Fat: 70g
Cholesterol: 167.4mg
Sodium: 245.3mg
Potassium: 733.1mg
Carbohydrates: 9.7g
Fiber: 3g
Sugar: 3.7g
Protein: 14.1g