Wild Rice and Cranberry Stuffing
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1/4 cup butter
2 cups chopped red onion
1 cup chopped celery
5 cups chicken stock
1-1/4 cups wild rice
1-1/4 cups long grain white rice
1-1/2 cups dried cranberries
1 cup golden raisins
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
1 cup toasted pecans, chopped coarsely
1/4 cup chopped fresh parsley
salt and pepper, to taste
Pre-heat oven to 350 F (180 C). Melt 2 tablespoons butter in large skillet over medium heat. Add red onion and celery and saute until soft, about 4 to 5 minutes. Set aside. Bring stock to a boil in a large saucepan. Add wild rice and bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Stir in white rice, cover and simmer until liquid is almost absorbed, about 15 minutes. Stir in cranberries, thyme, marjoram, sage, red onions and remaining butter. Cover and simmer 3 minutes. Stir in pecans and parsley. Salt and pepper to taste. Butter a 9 x 13-inch baking dish. Transfer stuffing to baking dish and cover with buttered aluminum foil. Bake until heated through, about 35 to 45 minutes.
Reviews of Wild Rice and Cranberry Stuffing :
1-2 of 2 reviews
A foodie in Ohio Nov 22, 2007Would make this again.
I made this for a fall themed birthday party in October, and it was so popular, it was requested for Thanksgiving too. I also used vegetarian broth, and substituted almonds for pecans, because that's what I had on hand. Still delicious!
A foodie in Canada Oct 8, 2007Would make this again.
Wonderful and addictive. Was a big hit at thanksgiving, though I substituted for vegetarian broth, left out the raisins and doubled the cranberries. Definitely worth a try if you like wild rice.
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