Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1
Robin Bashinsky
Recipe by Cooking Light November 2011

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Oxmoor House

Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Serves 12 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons butter in a large saucepan over medium heat; swirl to coat. Add leek, thyme, and 1/2 teaspoon salt; sauté 8 minutes, stirring occasionally. Add 3 cups water, chicken broth, and wild rice; cover. Increase heat to high; bring to a boil. Reduce heat, and simmer 30 minutes. Stir in brown rice; cover and simmer 30 minutes. Remove from heat.

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  • Preheat oven to 400°.

  • Heat remaining 2 tablespoons butter over high heat in a large skillet; swirl to coat. Add turnip, celery, carrot, and remaining 1/2 teaspoon salt; saute 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat.

  • Combine rice mixture, turnip mixture, pecans, cherries, and onions in a large bowl. Spoon stuffing into a 13 x 9-inch glass or ceramic baking dish. Cover with foil; bake at 400° for 20 minutes or until liquid is absorbed. Let stand 5 minutes before serving.

Nutrition Facts

277 calories; fat 9.4g; saturated fat 3g; mono fat 3.8g; poly fat 1.9g; protein 5.9g; carbohydrates 43.1g; fiber 3.9g; cholesterol 10mg; iron 1.5mg; sodium 268mg; calcium 40mg.
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