Turkey Rice Stuffing with Butternut Squash
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 421, total fat 21 G., saturated fats 7 G., proteins 9 G., carbohydrates 55 G., fiber 7 G., cholesterol 46 mg, sodium 498 mg, sugar 14 G.
Calories 421, total fat 21 G., saturated fats 7 G., proteins 9 G., carbohydrates 55 G., fiber 7 G., cholesterol 46 mg, sodium 498 mg, sugar 14 G.
Rice stuffing for poultry is a popular side dish that makes a great alternative to traditional bread stuffing. What's more, this side dish, made with a mixture of brown and wild rice, roasted butternut squash, leeks, pecans, and dried cranberries, is both healthy and incredibly delicious. In this recipe, the rice stuffing is baked separately from the bird, making it enough for a large crowd. You can use any rice mix with wild rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups of a mixture of brown and wild rice
- 2 bay leaves
- 90 g unsalted butter + extra for greasing the pan
- 1 tbsp. vegetable oil
- 4 cups peeled butternut squash, cut into 1cm cubes
- 1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
- 2 stalks celery, chopped
- 1 cup lightly salted chicken or vegetable broth
- 1 egg
- 1 cup dried cranberries
- 1 cup chopped fresh parsley
- 1 cup pecans, finely chopped
We recommend
Recipes with similar ingredients: wild rice, butternut squash, leeks, celery, dried cranberries, pecans, bay leaf
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the rice and bay leaf, reduce heat, and simmer according to package directions; drain thoroughly. Remove the bay leaf. Transfer the rice to a baking sheet to cool.
- Meanwhile, preheat oven to 190°C and grease a shallow 3-quart baking dish.
- Heat vegetable oil in a large skillet over medium-high heat. Add the pumpkin, season with salt and pepper, and cook, stirring, until tender and golden brown, 5 minutes. Transfer to a plate and let cool.
- In the same skillet, melt 4 tablespoons of butter over medium-high heat. Add the leek and celery and cook, stirring, until the vegetables are softened, 5 minutes. Add the broth, 1 teaspoon of salt, and a few freshly ground black pepper; bring to a simmer, then remove from heat.
- Beat the egg in a large bowl. Add the rice, pumpkin, leek mixture, cranberries, and parsley. Transfer to a baking dish and sprinkle with pecans. Cut the remaining 2 tablespoons of butter into small cubes and spread over the filling.
- Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 20 minutes.
Categories:
Similar recipes
