Sweet Potato, Wild and White Rice Dressing

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

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

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Makes 8 servings


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


  1. Preheat oven to 350°F. Butter 13X9-inch pan.
  2. 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.
  3. 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.
  4. Transfer to prepared pan. Bake, covered, 30 minutes until heated through. Uncover and bake 30 minutes more until top is crisped.


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.

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

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