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Wild Rice Stuffing with Butternut Squash and Sweet Cherries

Brittany Mullins
  • 120 minutes
  • Serves 8

INGREDIENTS

1

Bay leaf

4 cups

Butternut squash

1 cup

Celery

2 cloves

Garlic

2 tbsp

Sage, fresh

1 cup

Sweet cherries, dried

2 tsp

Thyme, fresh

1

Yellow onion, medium

1 32 ounce container

Vegetable broth or chicken broth

2 cups

Wild rice blend

1/2 tsp

Pepper

1 tsp

Sea salt

1

Sea salt and pepper

2 1/3 tbsp

Coconut oil or ghee