Mix up the Thanksgiving menu with a vegetarian stuffing even non-vegetarians will love. Made with in-season butternut squash cut into cubes, chopped celery and onion, and a mixture of brown and wild rice, this vegetarian stuffing is packed with all your favorite fall flavors. Seasoned with parsley, sage, black pepper, and chicken stock, prepare yourself to make multiple servings of this delicious stuffing.
15m
PREP TIME
45m
COOK TIME
215
CALORIES
12
INGREDIENTS
Ingredients
Instructions
Related Recipes
Related Articles and Videos
Ratings And Reviews
Mix up the Thanksgiving menu with a vegetarian stuffing even non-vegetarians will love. Made with in-season butternut squash cut into cubes, chopped celery and onion, and a mixture of brown and wild rice, this vegetarian stuffing is packed with all your favorite fall flavors. Seasoned with parsley, sage, black pepper, and chicken stock, prepare yourself to make multiple servings of this delicious stuffing.
15m
PREP TIME
45m
COOK TIME
215
CALORIES
12
INGREDIENTS
Ingredients 10 Servings
- 1/4 cup (1/2 stick) butter
- 4 cups cubed butternut squash
- 1 cup chopped celery
- 1 cup chopped onion
- 3 cups cooked brown rice
- 3 cups cooked wild rice
- 2 teaspoons McCormick Gourmet™ Organic Poultry Seasoning
- 1 teaspoon McCormick Gourmet™ All Natural Flat Leaf Parsley
- 1 teaspoon McCormick Gourmet™ Organic Sage Leaves
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
-
1
cup
Kitchen Basics® Unsalted Vegetable Stock
![substitution]( "substitution")
Substitutions available
- original chicken stock
- 1/4 cup chopped pecans
INSTRUCTIONS
- 1 Preheat oven to 350°F. 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 baking dish. Sprinkle with pecans. Cover with foil
- 3 Bake 30 minutes or until heated through.
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
Ingredients 10 Servings
- 1/4 cup (1/2 stick) butter
- 4 cups cubed butternut squash
- 1 cup chopped celery
- 1 cup chopped onion
- 3 cups cooked brown rice
- 3 cups cooked wild rice
- 2 teaspoons McCormick Gourmet™ Organic Poultry Seasoning
- 1 teaspoon McCormick Gourmet™ All Natural Flat Leaf Parsley
- 1 teaspoon McCormick Gourmet™ Organic Sage Leaves
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
-
1
cup
Kitchen Basics® Unsalted Vegetable Stock
![substitution]( "substitution")
Substitutions available
- original chicken stock
- 1/4 cup chopped pecans
INSTRUCTIONS
- 1 Preheat oven to 350°F. 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 baking dish. Sprinkle with pecans. Cover with foil
- 3 Bake 30 minutes or until heated through.
One Pot Soy-Glazed Chicken with Cilantro Lime Rice
![one pot soy glazed chicken]( "one pot soy glazed chicken")
