Wild rice, dried fruit and toasted hazelnut stuffing
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Unsalted butter |
| 2 | cups | Minced onion |
| 1 | Pinches sugar | |
| 1 | cup | Celery; minced |
| 6 | Cloves garlic; minced | |
| 1 | cup | Dried cranberries |
| ½ | cup | Dried apricots; diced |
| ½ | cup | Dried pears; diced |
| ½ | cup | Dried apples; diced |
| 2 | cups | Wild rice; cooked until still firm |
| 2 | cups | Brown rice; cooked until still firm |
| ⅔ | cup | Toasted hazelnuts; coarsely chopped |
| 2 | teaspoons | Sage; minced |
| 2 | teaspoons | Rosemary; minced |
| 2 | teaspoons | Thyme; minced |
| ⅓ | cup | Chives; snipped |
| ¼ | cup | Parsley; minced |
| Salt and pepper | ||
Directions
Heat oven to 325 degrees F.
Melt 3 tablespoons of the butter over medium heat in a skillet. Add onions and a pinch sugar and saute, stirring frequently, until onions caramelize, about 7 minutes. Transfer onions to a large bowl. Return skillet to heat and melt remaining 2 tablespoons butter. Add celery and garlic and cook until softened, 5 minutes. Transfer to bowl with onions. Add remaining ingredients to bowl and toss to mix. Transfer stuffing to a buttered casserole, cover with foil and bake 1 hour.
Yield: 10 to 12 servings
Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94
Posted to MC-Recipe Digest V1 #921 by Sue <suechef@...> on Nov 23, 1997