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Wild Rice and Sunchoke® Stuffing


2 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped Shallots
3 cups lightly steamed Sunchokes®, cut into 1/2 inch cubes
1 1/2 – 2 cups cooked Wild Rice
1 apple, peeled, cored and chopped
2 cups red wine
2 tablespoons chopped parsley
1/2 teaspoon powdered sage
1/4 teaspoon powdered nutmeg
Fresh ground pepper, to taste


Preheat the oven to 350 degrees. Melt butter in large skillet over low heat. Add celery and shallots and cook until softened. Add remaining ingredients and toss lightly. Place into an over-proof dish and bake 45 minutes.

Analyzed to serve 12. Calories 120, Total Fat 2g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 5mg, Sodium 10mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 6g, Protein 2g, Iron 10%.