Wild Rice & Butternut Squash Stuffing
Total Time: 1 hour 10 minutes
2 cups wild rice
Schnucks nonstick cooking spray
6 slices rye bread, cut into 3/4-inch cubes
3/4 cup pecan pieces
3 tablespoons Schnucks unsalted butter
4-1/2 cups chopped butternut squash
2 medium celery ribs, chopped
1 small onion, chopped
1/4 cup chopped fresh flat-leaf Italian parsley leaves
1/4 cup chopped fresh sage leaves
1/4 cup golden raisins
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon Schnucks ground nutmeg
1 can (14 ounces) chicken broth
2 Schnucks large eggs
Preheat oven to 350°F. In medium saucepot, heat 6 cups water to a boil over high heat. Stir in rice; reduce heat to medium. Cook, covered, 30 minutes or until rice is tender and liquid is absorbed.
Spray 9-inch square glass or ceramic baking dish with cooking spray. Place bread in single layer on rimmed baking pan. Spread pecans in single layer on separate rimmed baking pan. Bake bread 12 minutes or until lightly browned and crisp; toast pecans 10 minutes or until browned and fragrant. Cool bread and pecans 5 minutes; transfer bread to large bowl.
In large skillet, melt butter over medium-high heat. Add squash, celery and onion; cook 12 minutes or until vegetables are tender, stirring occasionally. Stir in parsley, sage, raisins, salt, pepper and nutmeg. Add broth and heat to simmering over medium heat; remove skillet from heat.
In small bowl, whisk eggs. Pour hot broth mixture over bread in bowl; toss until evenly moistened. Fold in rice, pecans and eggs, tossing gently until combined. Set aside 4 cups stuffing for turkey. Transfer remaining stuffing to prepared dish; cover tightly with aluminum foil. Bake stuffing 15 minutes; uncover and bake 10 to 15 minutes longer or until top is lightly browned. Makes about 10 cups.
Each serving: about 271 calories, 9 g total fat (3 g saturated), 38 mg cholesterol, 430 mg sodium, 39 g carbohydrate, 5 g fiber, 5 g sugars, 9 g protein