side dishes

Herbed Wild Rice and Butternut Squash Stuffing

Mix up the Thanksgiving menu with a vegan stuffing even non-vegans will love. Made with in-season butternut squash cut in cubes, chopped celery and onion, and a mixture of brown and wild rice, this vegetarian stuffing is packed with all your favourite fall flavours. Seasoned with parsley, sage, black pepper, and chicken stock, prepare yourself to make multiple servings of this delicious stuffing.
15 min
PREP TIME
45 min
COOK TIME
215
CALORIES
12
INGREDIENTS

INGREDIENTS

  • 1/4 cup (57 grams) butter
  • 4 cups (1 liter) cubed butternut squash
  • 1 cup (250 mililiters) chopped celery
  • 1 cup (250 mililiters) chopped onion
  • 3 cups (750 mililiters) cooked brown rice
  • 3 cups (750 mililiters) cooked wild rice
  • 2 teaspoons (10 mililiter) Club House Poultry Seasoning
  • 1 teaspoon (5 mililiters) Parsley Flakes
  • 1 teaspoon (5 mililiters) Sage Leaves
  • 1/4 teaspoon (1 mililiters) Pepper, Coarse Black
  • 1 cup (250 mililiter) Chicken Stock
  • 1/4 cup (60 mililiters) chopped pecans

Preparation

  • 1 Preheat oven to 350°F (180°C). Melt butter in large skillet on medium heat. Add squash, celery and onion; cook and stir 15 minutes or until squash is fork-tender
  • 2 Mix brown and wild rice in large bowl. Stir in vegetable mixture and seasonings. Add stock; toss gently until well mixed. Spoon into lightly greased 13x9inch (33x23-cm) baking dish. Sprinkle with pecans. Cover with foil
  • 3 Bake 30 minutes or until heated through.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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