Wild Rice, Dried Cranberry, and Pecan Stuffing |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
1 cup(s) chopped pecans |
5 teaspoon(s) chopped sage |
1 cup(s) dried unsweetened cranberries |
2 large celery stalks, thinly sliced |
2 medium leeks, trimmed, thinly sliced and cleaned |
1 tablespoon(s) olive oil |
4 cup(s) reduced sodium chicken broth |
dash(es) salt and pepper |
2 cup(s) wild rice, rinsed |
Directions:
1. Place broth in medium heavy saucepan; bring to a boil over high heat. Stir inrive; cover and reduce heat to low. Cook 45 minutes or until the rice is tender and liquid is absorbed.
2. Meanwhile, warm oil in heavy skillet over medium heat. Add leeks and celery; cook 10 minutes, until softened, stirring. Transfer to a large bowl.
3. use misture to stuff tourkey. Alternatively, coat a large casserole dish with nonstick cooking spray; add stuffing and an additional 1/2 cup broth. Bake in preheated 350 degree oven oven for about 20 minutes.
4. Make-ahead step: Stuffing can be made 1 day ahead, through step 3. Cover and refrigerate. Let come to room temperature before cooking with recipe/
5. calories per serving
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