Wild Rice, Dried Fruit And Toasted Hazelnut Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | A, H, K, N, T | 10 | Servings | |
INGREDIENTS
| 5 | T | Unsalted butter |
| 2 | c | Minced onion |
| 1 | Pinches sugar | |
| 1 | c | Celery, minced |
| 6 | Cloves garlic, minced | |
| 1 | c | Dried cranberries |
| 1/2 | c | Dried apricots, diced |
| 1/2 | c | Dried pears, diced |
| 1/2 | c | Dried apples, diced |
| 2 | c | Wild rice, cooked until |
| still firm | ||
| 2 | c | Brown rice, cooked until |
| still firm | ||
| 2/3 | c | Toasted hazelnuts, coarsely |
| chopped | ||
| 2 | t | Sage, minced |
| 2 | t | Rosemary, minced |
| 2 | t | Thyme, minced |
| 1/3 | c | Chives, snipped |
| 1/4 | c | Parsley, minced |
| Salt and pepper |
INSTRUCTIONS
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@sover.net> on Nov 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 430
Calories From Fat: 101
Total Fat: 11.7g
Cholesterol: 15.3mg
Sodium: 87.2mg
Potassium: 341.4mg
Carbohydrates: 61.7g
Fiber: 7.3g
Sugar: 7.2g
Protein: 3g