Wild Rice, Mushroom, and Hazelnut Stuffing |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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Rick Rodgers Ingredients:
3/4 cup dried cherries or 3/4 cup dried cranberries |
2/3 cup tawny port or 2/3 cup ruby port |
3 cups wild rice, well rinsed |
4 tablespoons unsalted butter |
3 medium leeks, cleaned and sliced (white part only) |
1 lb mixed wild mushroom, sliced (cremini, shiitakes, and chanterelles) |
1 tablespoon poultry seasoning (homemade poultry seasoning) |
1 cup hazelnuts, toasted and skinned and chopped |
1/4 cup chopped fresh parsley |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1/2 cup turkey broth (optional) or 1/2 cup chicken broth (optional) |
Directions:
1. Add the dried cherries to a small bowl and add in the port wine; let stand while making the stuffing.
2. Bring a big pot of lightly salted water to a boil over high heat; add in the wild rice; decrease heat to medium.
3. Boil uncovered until the rice is barely tender (some of the grains may have burst), about 45 minutes.
4. Drain the rice into a sieve and rinse under cold water until cooled; drain well and place in a large bowl.
5. In a very large skillet or flameproof casserole, melt 2 tablespoons of butter over medium heat.
6. Add in the leeks and cook/stir often, until tender, about 5 minutes; add to the wild rice.
7. In the same skillet, melt the remaining 2 tablespoons butter; add in the mushrooms and cook over med-high heat, stirring occasionally, until the mushrooms give off their juices, about 5 minutes.
8. Add in the port with cherries and the poultry seasoning and boil until the liquid is reduced to about 1/2 cup, 6-8 minutes.
9. Stir the mushrooms and port into the bowl of wild rice; add in the hazelnuts, parsley, salt, and pepper; mix well.
10. Transfer to a lightly buttered casserole, drizzle with broth, cover, and bake in preheated 350° oven until heated, about 30 minutes (for crustier stuffing, remove cover for last 15 minutes of cook time).
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