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"We live in the northwoods of Wisconsin, and the wild rice, squash and cranberries I use for this dish are locally grown," writes Tabitha Dodge from her home in Conover. She combine these ingredients with turkey tenderloins for a complete and satisfying supper.
Nutritional Facts 1 serving (1 cup) equals 346 calories, 2 g fat (trace saturated fat), 28 mg cholesterol, 1,032 mg sodium, 66 g carbohydrate, 10 g fiber, 22 g protein.
Originally published as Wild Rice Turkey Dinner in Quick Cooking November/December 2004, p48
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Reviewed on Aug. 28, 2011 by mommytojayden
This recipe was HORRIBLE! Turkey was dry, and the rice and squash mix and an awful boring taste. My family couldnt eat half of it, thats how awful it was
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