Wild Rice Stuffing With Grapes and Hazelnuts

READY IN: 1hr 20mins




  • 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.