Wild Rice, Dried Fruit and Toasted Hazelnut Stuffing |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a very unique stuffing. Can be vegan if cooked separately from the bird. Ingredients:
5 tablespoons unsalted margarine |
2 cups minced onions |
1 pinch sugar |
1 cup celery, minced |
6 cloves garlic, minced |
1 cup dried cranberries |
1/2 cup dried apricot, diced |
1/2 cup dried pear, , diced |
1/2 cup dried apple, diced |
2 cups wild rice, cooked until still firm |
2 cups brown rice, cooked until still firm |
2/3 cup toasted hazelnuts, coarsely chopped |
2 teaspoons sage, minced |
2 teaspoons rosemary, minced |
2 teaspoons thyme, minced |
1/3 cup chives, snipped |
1/4 cup parsley, minced |
salt and pepper |
Directions:
1. Melt 3 tablespoons of the margarine over medium heat in a skillet.
2. Add onions and a pinch sugar and saute, stirring frequently, until onions caramelize, about 7 minutes.
3. Transfer onions to a large bowl.
4. Return skillet to heat and melt remaining 2 tablespoons margarine.
5. Add celery and garlic and cook until softened, 5 minutes.
6. Transfer to bowl with onions.
7. Add remaining ingredients to bowl and toss to mix.
8. Transfer stuffing to a greased (can use margarine or cooking spray) casserole, cover with foil and bake 1 hour.
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