Wild Rice, Apple and Hazelnut Stuffing

Chef #1120064's Note:

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 cup water
• ¼ cup wild rice , uncooked
• 4 cups bread or 4 cups stuffing cubes
• 2 tablespoons butter or 2 tablespoons vegetable oil
• ½ 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
• ½ teaspoon cracked black pepper
• 1 teaspoon dried thyme
• 2 tablespoons fresh sage , chopped
• 1 teaspoon salt
• ¼ cup nuts , chopped (hazelnuts, walnuts or pecans)

Directions:

1. In a small saucepan, cook wild rice with 1 cup of water.
2. Preheat oven to 400°F.
3. Heat butter or oil in a large pan. Saute onion, celery and carrot over medium heat until tender.
4. Add apples, stock, black pepper, herbs and salt and bring to a simmer.
5. Take pan off heat and stir in bread crumbs and wild rice.
6. Scrape stuffing into a 2 quart casserole and top with chopped nuts, pressing mixture down.
7. Bake, uncovered, for 20 minutes or until top is golden brown.