Wild Rice, Dried Cherry, And Almond Stuffing

Categories: Cklive12
Yield: 1 servings

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

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

Recipe by: COOKING LIVE SHOW #CL9236

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