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Mushroom Rice Stuffing

Western.Chefs's picture
  Long grain rice 16 Ounce (1 Package)
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Mushrooms 1 1⁄2 Pound, sliced
  Chopped onions 3 Cup (48 tbs)
  Diced celery 3 Cup (48 tbs)
  Chopped celery leaves 3⁄4 Cup (12 tbs) (Loosely Packed)
  Salt 1 1⁄2 Teaspoon
  Poultry seasoning 1 1⁄2 Teaspoon

1. Prepare rice as label directs.
2. Meanwhile, in 5- to 8-quart Dutch oven over medium-high heat, in hot butter or margarine, cook mushrooms, onions, celery, and celery leaves, stirring frequently, until onion and celery are tender.
3. Remove Dutch oven from heat; stir in rice, salt, and poultry seasoning. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13" by 9" baking dish; cover with foil and bake in preheated 325°F. oven 45 minutes or until heated through.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3279 Calories from Fat 1260

% Daily Value*

Total Fat 144 g221%

Saturated Fat 88.3 g441.6%

Trans Fat 0 g

Cholesterol 362.9 mg121%

Sodium 3345.2 mg139.4%

Total Carbohydrates 447 g149.2%

Dietary Fiber 23 g92.1%

Sugars 40.2 g

Protein 62 g123.1%

Vitamin A 128.9% Vitamin C 107.8%

Calcium 46.9% Iron 64.7%

*Based on a 2000 Calorie diet

Mushroom Rice Stuffing Recipe