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

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