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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