Wild Rice Stuffing with Hazelnuts And Dried Cranberries

Categories: November 19
Yield: 1 servings

1/2 c Butter; (1 stick)
2 lg Onions; chopped
1 Garlic clove; minced
6 3/4 c Canned low-salt chicken
-broth
2 c Wild rice; (about 13 ounces)
2 c Long-grain brown rice
2 c Dried cranberries
1/2 c Chopped fresh parsley
2 tb Chopped fresh thyme
1 1/2 c Hazelnuts; toasted, husked,
; coarsely chopped
1 c Chopped green onions

Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions
and garlic and saute until tender, about 4 minutes. 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 until rice is just tender
and most liquid is 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 salt 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 baking dish: Preheat oven to 350F. Butter
15x10x2-inch 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.

Makes 12 to 16 servings.

Bon Appetit November 1999

Per serving: 4795 Calories (kcal); 238g Total Fat; (43% calories from fat);
110g Protein; 590g Carbohydrate; 248mg Cholesterol; 1031mg Sodium Food
Exchanges: 37 Grain(Starch); 3 Lean Meat; 5 Vegetable; 0 Fruit; 47 Fat; 0
Other Carbohydrates

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