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Source: Fabulous Food Associations

Wild Rice and Date Stuffing
This stuffing will have everybody coming back for seconds.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 50 to 60 minutes
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2 tablespoons butter, or margarine
2 cups onion, chopped
1 cup carrots, coarsely grated
1 cup red bell pepper, chopped
6 cups bread cubes, (1/2 inch) unseasoned, dry
4 cups brown and wild rice, cooked (1-1/3 cups uncooked)
1 ten-ounce package pitted dates, coarsely chopped
1/2 cup fresh parsley, minced
1 cup almonds, slivered and toasted
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons fresh thyme
1 1/2 teaspoons sage, crumbled
1 to 1 1/2 cups chicken broth
salt, to taste
Monterey Jack cheese, reduced fat




Heat oven to 325 degrees.In large deep skillet or Dutch oven, cook butter, onion, carrot and red pepper over medium heat, stirring occasionally, until onion is soft.Remove from heat.Stir in remaining ingredients, adding just enough chicken broth to moisten.Blend well.Place in buttered 13 x 9-inch baking dish or large casserole.Cover and bake 45-60 minutes or until heated through; remove cover during last 15 minutes to crisp top.Or, spoon stuffing into cavities of a 12-to-15 pound turkey; roast as desired.Makes 10 cups.




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