Ingredients for Cashew And Herb Turkey Stuffing
- 60g unsalted butter
- 1 medium onion (about 1 cup), chopped
- 2 cloves garlic, crushed
- Brown Rice
- 1 cup chopped dried apricots
- 1/2 cup chopped unsalted cashews
- 1/2 cup chopped fresh parsley
- Of Fresh Mint
- 1 tablespoon lemon juice
- Salt and pepper to taste
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How to Make Cashew And Herb Turkey Stuffing
- Melt 60g of butter in a large skillet over medium heat. Add 1 medium chopped onion (about 1 cup) and 2 crushed garlic cloves. Cook until the onion is golden brown and softened, about 5-7 minutes.
- Transfer the onion and garlic mixture to a large bowl and set aside to cool slightly.
- Add 5 cups cooked brown rice, 1 cup chopped dried apricots, 1/2 cup chopped unsalted cashews, 1/2 cup chopped fresh parsley, 2 tablespoons chopped fresh mint, 1 tablespoon lemon juice, salt, and pepper to taste. Mix well to combine.
- Spoon the stuffing into your prepared turkey cavity. Ensure not to overfill.
- Bake alongside the turkey according to your turkey's cooking instructions, or cook separately in a greased baking dish at 350°F (175°C) for approximately 20-25 minutes, or until heated through and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
99g
Fat
44g
Carbs
38g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Stuffings Dressings Side Dishes Poultry Australian Oven Easy Roast Dinner Party Holiday Event Turkey Stove Top Dietary Christmas Low Sodium Comfort Food Low In Something Meat Whole Turkey Taste Mood Equipment Number Of Servings Presentation Served Hot 3 Steps Or Less
