Cranberry-Mushroom Turkey Stuffing
Feta cheese lends distinct character to this dressing. Recipe by Gloria Varney, Maine Organic Valley farmer-owner, baker, cheesemaker, shopkeeper and gardener extraordinaire.
Prep Time: 0:10
Total Time: 0:25
Servings: 12
Ingredients:
4 tablespoons Organic Valley Salted Butter
3 cups brown rice (cooked)
1 medium onion (peeled and chopped)
8 medium mushrooms (crimini are fabulous, washed and chopped)
1 head fresh garlic (peeled and minced)
1 cup dried cranberries
1/2 cup pinenuts (can substitute walnuts)
1 cup Organic Valley Feta Cheese (crumbled)
Instructions:
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.
Nutrition Info:
Per Serving (excluding unknown items): 229 Calories; 6g Fat (21.9% calories from fat); 7g Protein; 38g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 221mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat.
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