Yield: 18 Servings
|3 cups||Cooked wild rice|
|⅜ cup||Chopped pecans; toasted|
|⅜ cup||Butter; melted|
|3¾ cup||Hot water|
|1½ large||Onion; chopped|
|1½ pounds||Herb-seasoned stuffing cubes|
|1 pounds||Dried apricots; chopped|
Mix all ingredients until well blended.
Lightly fill body cavities on turkey. Spoon any remaining stuffing into an ungreased casserole and bake, covered, with the turkey until hot.
Per serving: 293 Calories; 6g Fat (17% calories from fat); 8g Protein; 55g Carbohydrate; 11mg Cholesterol; 1092mg Sodium NOTES : Stuffing to fill a 18 pound turkey.
Recipe By : Betty Crocker's Holiday Gatherings for Family and Friends Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 08:32:27 -0500 From: Betsy Burtis <ebburtis@...>