Recipe by Mary Jenny
Hosting a dinner party this holiday season? This mouth-watering stuffing will have guests going back for a second serving. Wild Rice Stuffing with Grapes and Hazelnuts
- 2 (8 ounce) cans chicken broth (low sodium)
- 1 cup wild rice (250 mL)
- 4 slices bacon, diced
- 1 tablespoon butter, unsalted (15 mL)
- 1 1⁄2 cups diced onions (375 mL)
- 3⁄4 cup diced celery (175 mL)
- 1 1⁄2 cups sliced button mushrooms (375 mL)
- 2 cloves fresh minced garlic
- 1 teaspoon fresh minced thyme (5 mL)
- 1⁄4 teaspoon salt (1 mL)
- 1⁄4 teaspoon ground black pepper (1 mL)
- 2 tablespoons chopped fresh parsley (25 mL)
- 1 cup hazelnuts, toasted and coarsely chopped (250 mL)
- 1 1⁄2 cups california grapes (375 mL)
Directions See How It's Made
- In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has “popped” open.
- Meanwhile, cook bacon in fry pan over medium heat until almost crisp, about 8-10 minutes.
- Add butter to bacon pan, and then add onions, celery, mushrooms, garlic, thyme, salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent.
- Remove from heat and fold in parsley, hazelnuts and grapes.
- Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.
- Stuffing may be used to fill turkey, game hens, chicken or whatever you choose. Stuffing may also be baked separately in a casserole dish covered with foil. Bake at 350°F (180°C) degrees for 20-30 minutes until hot throughout.
- Notes: If you make ahead and refrigerate, cook time will be 30-40 minutes until hot.
- To toast hazelnuts, place in 350°F (180°C) degree oven for 9-12 minutes. Rub in a clean dishtowel to remove skins.