Name: Wild Rice, Dried Cherry, And Almond Stuffing
Ingredients: 1 c Dried cherries; (about 4 ounces); 2/3 c Tawny or ruby port; 2 c Wild rice; rinsed (11 ounces); 2 tb Butter; (plus 3 tablespoons; ; butter if making; ; ahead); 3 md Celery ribs; finely chopped,; ; plus 1/3 cup finely; ; chopped; Celery leaves; 1/2 c Minced shallots; 1 c Toasted slivered almonds; (4 ounces); 4 ts Chopped fresh sage or 2 teaspoons dried; 3/4 ts Salt; 1/2 ts Freshly milled black pepper; 1/4 c Homemade turkey stock or reduced-sodium; ; chicken broth

If you do not believe in the unique deity of the Lord Jesus Christ, you are not a Christian, whatever else you may be. We are not looking at a good Man only, we are not interested merely in the greatest Teacher the world has ever seen; we are face to face with the fact that God, the Eternal Son, has been in this world, and that He took upon Him human nature and dwelt among us, a Man amongst men – God-Man. We are face to face with the mystery and the marvel of the Incarnation and of the Virgin Birth. It is all here, and it shines out in all the fullness of its amazing glory. “What manner of Man is this?” He is more than Man. That is the answer – He is also God.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Cklive12	1	servings

INGREDIENTS

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

INSTRUCTIONS

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 1/4 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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