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Yield: Makes 12 servings.

• 1/2 cup butter or margarine
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup chopped fresh parsley
• 6 cups cooked white or brown rice (cooked in turkey or chicken broth)
• 1 cup chopped pecans
• 2 teaspoons ground thyme
• 1 teaspoon ground or rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Melt butter in large pan.

Add onion, celery and parsley; cook over low heat until tender, stirring constantly.

Add rice, pecans, thyme, sage, salt, pepper, cloves and nutmeg.  Toss lightly.

Use to stuff a 12- to 15-pound turkey.

Note: Stuffing may be baked separately in covered baking dish at 325 degrees 30 to 40 minutes.
Nutrition Facts
Calories 258   
Total Fat 16g 
Cholesterol 21mg 
Sodium 481mg 
Total Carbohydrate 26g 
Dietary Fiber 1g 
Protein 4g

USA Rice Federation (


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