Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 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@...>