Lionheart Wines
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Wild Rice stuffing with Hazelnuts and Dried Cranberries

Serves: 12 to 16

Ingredients:
½ cup butter
2 large onions, chopped
1 garlic clove, minced
6 ¾ cups canned low-salt chicken broth
2 cups wild rice (about 13 ounces)
2 cups long-grain brown rice
2 cups dried cranberries
½ cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 ½ cups hazelnuts, toasted, husked, coarsely chopped
1 cup chopped green onions

Directions:

  • Melt ½ cup butter in heavy large pot over medium-high heat.  Add onions and garlic and sauté until tender, about 4 minutes.  Add chicken broth.  Bring to oil.  Add wild rice.  Reduce heat to medium-low.  Cover and simmer 30 minutes.  Mix in brown rice; cover and simmer until rice is just tender and most liquid absorbed, about 30 minutes longer.
  • Stir cranberries, parsley and thyme into rice.  Cover and cook until liquid is absorbed, about 5 minutes longer.  Mix in hazelnuts and green onions.  Season generously with slat and pepper.

TO BAKE STUFFING IN TURKEY:

  • Loosely fill main cavity with stuffing.
  • Butter ceramic baking dish. 
  • Spoon remaining stuffing into prepared dish.  Cover with buttered foil, buttered side down. 
  • Bake stuffing in dish alongside turkey until heated through, about 30 minutes.

TO BAKE ALL OF STUFFING IN MAKING DISH:

  • Preheat oven to 350 degrees F.
  • Butter 15” x 10” x 2” glass or ceramic baking dish.
  • Transfer stuffing to prepared dish. 
  • Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.

Bon Appetit, November 1999, Page 194

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