Prep 20 mins
Cook 30 mins
I made this last year for Thanksgiving and it was a hit! Fresh sage and tart apples make this a little different and definitely give it a harvest taste.I substituted walnuts for the hazelnuts. Leaving the peel on the apple gives the stuffing some more color.
- 1 cup water
- 1⁄4 cup wild rice, uncooked
- 4 cups bread or 4 cups stuffing cubes
- 2 tablespoons butter or 2 tablespoons vegetable oil
- 1⁄2 large onion, diced (about 1 cup)
- 2 stalks celery, diced
- 1 medium carrot, diced
- 1 large granny smith apple, cored and diced
- 2 cups vegetable stock
- 1⁄2 teaspoon cracked black pepper
- 1 teaspoon dried thyme
- 2 tablespoons fresh sage, chopped
- 1 teaspoon salt
- 1⁄4 cup nuts, chopped (hazelnuts, walnuts or pecans)
- In a small saucepan, cook wild rice with 1 cup of water.
- Preheat oven to 400°F.
- Heat butter or oil in a large pan. Saute onion, celery and carrot over medium heat until tender.
- Add apples, stock, black pepper, herbs and salt and bring to a simmer.
- Take pan off heat and stir in bread crumbs and wild rice.
- Scrape stuffing into a 2 quart casserole and top with chopped nuts, pressing mixture down.
- Bake, uncovered, for 20 minutes or until top is golden brown.