Wild Rice Stuffing w/Hazlenuts & Cranberries
Posted on October 31, 2012 by Webdev
1/2 cup unsalted butter (1 stick)
2 large onions, chopped
1 garlic clove, minced
6-3/4 cups gf chicken broth
2 cups wild rice
2 cups long grain brown rice
2 cups dried cranberries
1/2 cup fresh parsley, chopped
2 Tablespoons fresh thyme, chopped
1-1/2 cups hazelnuts, toasted, husked, coarsely chopped
1 cup scallions, chopped
Sslt and pepper
In a large heavy saucepan melt 1/2 cup butter over medium-high heat. Saute onions until just tender; add garlic and saute last minute. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium low, cover and simmer 30 minutes. Mix in brown rice, cover and simmer 30 minutes more.
Stir cranberries, parsley and thyme into rice. Cover and cook 5 minutes longer. Mix in hazelnuts and scallions. Season with salt and pepper.
To bake stuffing in turkey: Loosely fill main cavity with stuffing. Butter ceramic baking dish and spoon remaining stuffing into dish. Cover with buttered foil, butter-side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
To bake all stuffing in baking dish: Preheat oven to 350 degrees F. Butter 15″x10″x2″ glass or ceramic baking dish. Transfer stuffing to dish. Cover with buttered foil, buttered-side down and bake until heated through, about 40 minutes.
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