To make a classic, meat-eater’s stuffing, place the rice mixture in the cavity of the turkey before roasting. Make sure to get an accurate temperature reading on the stuffing as well as the bird — both should reach an internal temperature of 165 degrees.
1 1/2 cups chopped celery
1 cup chopped onion
1 cup uncooked wild rice
2 garlic cloves, minced
4 cups vegetable broth
1 1/2 tablespoons chopped fresh sage
1 cup uncooked long-grain brown rice
1/2 cup dried sweet cherries
1/2 cup chopped dried apricots
1/2 cup chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heat a Dutch oven over medium-high heat.
Coat pan with cooking spray. Add celery, onion, wild rice and garlic to pan; saute 3 minutes.
Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil.
Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes.
Stir in cherries and remaining ingredients. Yield: 12 servings.
Per serving: 192 calories; 4 g fat (0.4 g saturated fat; 19 percent calories from fat); 34.4 g carbohydrates; 0 mg cholesterol; 243 mg sodium; 5.1 g protein; 3.6 g fiber.