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Ingredients
4 cups cooked Wild Rice (see recipe)
1 turkey liver, optional
1 ½ cups coarsely chopped pecans
8 tablespoons butter
1 cup finely chopped onion
1 cup finely chopped celery
¼ pound mushrooms, cut into half-inch cubes, about 2 cups
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving
19 grams carbs; 66 milligrams cholesterol; 285 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 22 grams fat; 3 grams fiber; 328 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the wild rice and set it aside.
- Step 2
Preheat the oven to 350 degrees.
- Step 3
Finely chop the liver and set it aside.
- Step 4
Toast the chopped pecans lightly in a skillet.
- Step 5
Heat the butter in a heavy skillet and add the onion and celery. Cook, stirring, until wilted. Add the mushrooms and chopped liver. Add salt and pepper. Cook, stirring, about five minutes.
- Step 6
Add the wild rice and pecans and blend thoroughly. Let cool.
- Step 7
Stuff and roast the turkey. Heat any leftover stuffing separately in a skillet atop the stove and serve with the carved turkey.
Private Notes