Wild rice, dried cherry, and almond stuffing

1 servings

Ingredients

Quantity Ingredient
1 cup Dried cherries; (about 4 ounces)
⅔ cup Tawny or ruby port
2 cups Wild rice; rinsed (11 ounces)
2 tablespoons Butter; (plus 3 tablespoons
; butter if making
; ahead)
3 mediums Celery ribs; finely chopped,
; plus 1/3 cup finely
; chopped
Celery leaves
½ cup Minced shallots
1 cup Toasted slivered almonds; (4 ounces)
4 teaspoons Chopped fresh sage or 2 teaspoons dried
¾ teaspoon Salt
½ teaspoon Freshly milled black pepper
¼ cup Homemade turkey stock or reduced-sodium
; chicken broth

Directions

In a small bowl, mix the dried cherries and port and let stand while preparing the stuffing.

Bring a large pot of lightly salted water to a boil over high heat. Add the wild rice and reduce the heat to medium. Cook until the wild rice is tender and most of the grains have burst, 45 to 60 minutes. Drain well and rinse under cold running water. Place the rice in a large bowl.

In a large skillet, melt the butter over medium heat. Add the chopped celery and cook until crisp-tender, about 5 minutes. Add the shallots and celery leaves and cook until softened, about 2 minutes. Add the cherries and their soaking liquid. Boil until the port has almost completely evaporated, about 3 minutes. Stir the mixture into the wild rice, along with the almonds, sage, salt and pepper. (The stuffing can be prepared up to 1 day ahead, stored in self-sealing plastic bags and refrigerated. To reheat the stuffing, melt 3 tablespoons unsalted butter over medium heat in a large skillet or Dutch oven. Add the stuffing and cook, stirring often, until warmed.

Use to stuff the turkey. Place any remaining dressing in a buttered baking dish, cool, cover, and refrigerate. To reheat, drizzle with about ¼ cup broth and bake in a preheated 350 degree oven for about 20 minutes.

Yield: about 10 cups

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9236 Converted by MM_Buster v2.0l.

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