TLC Cooking "Sweet Potato, Wild and White Rice Dressing"

Sweet Potato, Wild and White Rice Dressing

by the Editors of Publications International, Ltd.

Browse the recipe Sweet Potato, Wild and White Rice Dressing

Sweet Potato, Raisin, Pecan, and Wild and White Rice Dressing

YIELD Makes 8 servings
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INGREDIENTS

1/2	cup butter, melted
2	cups chopped onions
1‑1/2	cups chopped celery
3	cloves garlic, finely chopped
1/2	teaspoon ground sage
1/2	teaspoon chopped rosemary
1/2	teaspoon ground ginger
1/4	teaspoon ground cinnamon
2	sweet potatoes (12 ounces each), cooked, cut into 1/2-inch cubes
1	cup golden raisins
1	package (14 ounces) country-style stuffing
1	cup toasted pecans, coarsely chopped
1‑1/2	cups cooked white rice
1	cup cooked wild rice
3/4	teaspoon salt
1/2	teaspoon freshly ground black pepper
1	can (14-1/2 ounces) reduced-sodium chicken broth

PREPARATION:

Preheat oven to 350°F. Butter 13X9-inch pan.
Heat butter in large nonstick pot over medium-high heat. Add onion, celery, garlic, sage, rosemary, ginger and cinnamon, and cook 6 to 8 minutes until softened, stirring occasionally. Transfer to large bowl.
Add potatoes, raisins, stuffing, pecans, white and wild rice, salt and pepper. Toss gently to mix. Drizzle broth over mixture and toss gently to moisten.
Transfer to prepared pan. Bake, covered, 30 minutes until heated through. Uncover and bake 30 minutes more until top is crisped.

Tip

For alternative to packaged stuffing, place 7 slices of bread directly on oven racks, and dry in 225°F oven for 1 hour. Cut into cubes before using. Makes about 4 cups.

This recipe appears in: Rice & Grains

NUTRITIONAL INFORMATION:

Serving Size:	1/8 of total recipe
Sodium	902 mg
Protein	14 g
Fiber	9 g
Carbohydrate	88 g
Cholesterol	38 mg
Saturated Fat	7 g
Total Fat	25 g
Calories from Fat	35 %
Calories	608

DIETARY EXCHANGE:

Fat	4
Starch	6