- Ingredients
- 1 Onion, finely chopped
- ½ cup (125 mL) Butter
- 2 cups (500 mL) cooked Rice
- 2 cups (500 mL) dry Bread Crumbs
- 1 Carrot, grated
- ½ cup (125 mL) Raisins
- 1 tsp (5 mL) Sage or Poultry Seasoning
- ½ tsp (2 mL) Salt
- ¼ tsp (1 mL) Pepper
- ½ - 1 cup (125-250 mL) Turkey Broth
- Directions
- Sauté onion in butter until onion is transparent (about 5 minutes). Combine rice, sautéed onion, bread crumbs, carrot, raisins, sage or poultry seasoning, salt and pepper. Add enough broth to moisten ingredients. To bake stuffing in covered casserole in oven, add an extra ¼ cup (50 ml) to ½ cup (125 ml) of broth and bake during the last 40 minutes of roasting time.
Nutrient analysis per ½ cup (125 ml) serving (not taking into account fat absorbed during roasting)
