Wild Rice, Apple and Hazelnut Stuffing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I made this last year for Thanksgiving and it was a hit! Fresh sage and tart apples make this a little different and definitely give it a harvest taste.I substituted walnuts for the hazelnuts. Leaving the peel on the apple gives the stuffing some more color. Ingredients:
1 cup water |
1/4 cup wild rice, uncooked |
4 cups bread or 4 cups stuffing cubes |
2 tablespoons butter or 2 tablespoons vegetable oil |
1/2 large onion, diced (about 1 cup) |
2 stalks celery, diced |
1 medium carrot, diced |
1 large granny smith apple, cored and diced |
2 cups vegetable stock |
1/2 teaspoon cracked black pepper |
1 teaspoon dried thyme |
2 tablespoons fresh sage, chopped |
1 teaspoon salt |
1/4 cup nuts, chopped (hazelnuts, walnuts or pecans) |
Directions:
1. In a small saucepan, cook wild rice with 1 cup of water.
2. Preheat oven to 400°F.
3. Heat butter or oil in a large pan. Saute onion, celery and carrot over medium heat until tender.
4. Add apples, stock, black pepper, herbs and salt and bring to a simmer.
5. Take pan off heat and stir in bread crumbs and wild rice.
6. Scrape stuffing into a 2 quart casserole and top with chopped nuts, pressing mixture down.
7. Bake, uncovered, for 20 minutes or until top is golden brown.
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