Ingredients
- 1 cup chopped pecans
- 2 tablespoons vegetable oil or butter
- 1 ½ cups chopped onion
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 2 teaspoons dried sage
- 2 cups raw brown rice
- 3 ⅓ cups turkey or chicken stock
- 2 tablespoons chopped parsley
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
460 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 10 grams protein; 3 milligrams cholesterol; 211 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 8 cups, enough for a 12-pound turkey
Preparation
- Toast the pecans by tossing them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.
- Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the pecans. Add the stock, bring to a boil and boil for two minutes. Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue cooking when it is stuffed into the poultry.
- Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use to stuff the turkey. When stuffing, do not pack the mixture tightly because the rice will continue to expand.
Dining and Cooking