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Nutrition Facts
Serving Size 169 g
(Approx. 12 Servings)
Amount Per Serving
Calories 140 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 180 mg 8%
Total Carbohydrate 27 g 9%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 5 g
Vitamin A 80% Iron 4%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Wild Rice Stuffing with Roasted Butternut Squash & Apricots
Prep Time
45 minutes
Cook Time
1 hour
Total Time
1 h 45 m
12  People


Recipe makes 12 Servings

4 1/2 cup(s) Low Sodium Vegetable Broth
2 cup(s) Wild Rice
1 Lb butternut squash, peeled, seeded and chopped
2 Tbsp Olive Oil
1 Tsp kosher salt
1 Tsp black pepper
1 Tsp sage
2 garlic, chopped
1 medium red onions, finely chopped
1/2 cup(s) apricot, sliced
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Preheat oven to 400°F.
Bring broth to boil in a large saucepan.
Add wild rice and boil 5 minutes, cover, reduce heat to a low simmer, and cook 45 minutes. Remove from heat and set aside.
Meanwhile, clean and chop squash in 1-inch pieces.
Generously coat with olive oil, salt and pepper.
Place squash on a lined sheet pan and roast until fork tender, approximately 35 minutes.
Set oven to 350°F.
Combine roasted squash, rice and remaining ingredients in a large mixing bowl.
Pour into a 9x13 baking dish sprayed with nonstick spray, cover with foil, and bake 35 minutes.
Or stuff the turkey cavity and bake until turkey and stuffing reach an internal temperature of 165°F.



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