Wild Rice Dried Fruit And Toasted Hazelnut Stuffing Recipe

Name: Wild Rice Dried Fruit And Toasted Hazelnut Stuffing
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: Unsalted Margarine; 1 medium onion, finely chopped; A pinch of sugar; 2 celery stalks, finely chopped; 2 cloves garlic, minced; 1 cup dried cranberries; Dried Apricot; Pear; Dried Apple; 1 cup wild rice; Brown Rice; 1/2 cup toasted hazelnuts, roughly chopped; 1/4 cup chopped fresh sage; Rosemary; Thyme; Chives; 1/4 cup chopped fresh parsley; Salt and pepper to taste

Elevate your holiday feast with this unique and flavorful wild rice stuffing! Featuring a delightful blend of sweet dried cranberries, tart cherries, crunchy toasted hazelnuts, and aromatic herbs, this stuffing is a delicious side dish for any occasion. Easily adaptable for vegan diets (cook separately from poultry). Prepare to impress your guests with this unforgettable recipe!

Prep Time 20 mins

Cook Time 75 mins

Calories 412.8 kcal

Protein 19g

Rating 5.0 (4 Reviews)

Wild Rice Dried Fruit And Toasted Hazelnut Stuffing

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Wild Rice Dried Fruit And Toasted Hazelnut Stuffing

Unsalted Margarine
1 medium onion, finely chopped
A pinch of sugar
2 celery stalks, finely chopped
2 cloves garlic, minced
1 cup dried cranberries
Dried Apricot
Pear
Dried Apple
1 cup wild rice
Brown Rice
1/2 cup toasted hazelnuts, roughly chopped
1/4 cup chopped fresh sage
Rosemary
Thyme
Chives
1/4 cup chopped fresh parsley
Salt and pepper to taste

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How to Make Wild Rice Dried Fruit And Toasted Hazelnut Stuffing

Melt 3 tablespoons of margarine in a large skillet over medium heat.
Add 1 medium onion, finely chopped, and a pinch of sugar. Sauté, stirring frequently, until onions are caramelized, about 7-10 minutes.
Transfer caramelized onions to a large bowl.
Add 2 tablespoons of margarine to the skillet and melt.
Add 2 celery stalks, finely chopped, and 2 cloves garlic, minced. Cook until softened, about 5 minutes.
Transfer celery and garlic to the bowl with the onions.
Add the following ingredients to the bowl and gently toss to combine: 1 cup wild rice, 1 cup dried cranberries, 1/2 cup dried tart cherries, 1/2 cup toasted hazelnuts (roughly chopped), 1/2 cup chicken or vegetable broth, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh sage, 1 teaspoon poultry seasoning (or herb blend of choice), salt and pepper to taste.
Transfer the stuffing mixture to a greased 9x13 inch casserole dish. Cover with foil and bake at 375°F (190°C) for 1 hour, or until heated through and slightly browned on top. If baking alongside poultry, adjust cooking time as needed.