Cranberry-Mushroom Turkey Stuffing

Prep time: 0:10

Total Time: 0:25

Rating: Not rated
0 ratings click to rate
5 stars
4 stars
3 stars
2 stars
1 stars
cancel

Servings: 12

Feta cheese lends distinct character to this dressing. Recipe by Gloria Varney, Maine Organic Valley farmer-owner, baker, cheesemaker, shopkeeper and gardener extraordinaire.

Ingredients

4 tablespoons Organic Valley Salted Butter
3 cups brown rice, cooked
1 onion, peeled and chopped (medium-sized)
8 mushrooms, washed and chopped (medium-sized, crimini are fabulous)
1 fresh garlic bulb, peeled and minced
1 cup dried cranberries
¹⁄₂ cup pine nuts (can substitute walnuts)
1 cup crumbled Organic Valley Feta Cheese

Directions

In a heavy pot over medium heat, melt butter and saute onions, garlic and mushrooms until golden. Add pre-cooked brown rice to heat through. Toss in cranberries, pinenuts and feta. Stuff the bird and roast as directed.