Sweet Potato, Raisin, Pecan, and Wild and White Rice Dressing
Making cookies this holiday season? Check out these tips for making Christmas cookies.
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|
|1/2||teaspoon freshly ground black pepper|
|1||can (14-1/2 ounces) reduced-sodium chicken broth|
- 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.
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.
|Serving Size:||1/8 of total recipe|
|Saturated Fat||7 g|
|Total Fat||25 g|
|Calories from Fat||35 %|
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