Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cup Vegetable Stock -- Or Water
2/3 cup Wild Rice
1 Medium Red Onion -- Chopped
1 large Celery Ribs -- Diced
1 Tablespoon Canola Oil
2 Medium Apples -- Peel, Seed, Dice
3 cup Whole Wheat Bread Cubes -- (Abt 4 Slices)
1/3 cup Dried Cranberries
2 Tablespoon Finely Chopped Walnuts
1/4 Teaspoon Dried Thyme
1/2 Teaspoon Salt -- Or To Taste
Freshly Ground Pepper -- To Taste
1/2 cup Apple Juice |
Preparation:
Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dried cranberries lends a delicious flavor. This is an ideal stuffing for winter squash, and used that way makes for a dazzling holiday main dish.
In a small saucepan, bring stock or water to a simmer. Stir in wild rice, cover and simmer gently until liquid is absorbed, 45 - 55 min.
Preheat oven to 375F. In a med skillet over med heat, saute onion and celery in oil until golden, about 8 min.
In a large bowl, combine cooked wild rice, onion-celery mixture, apples, bread crumbs, dried cranberries, walnuts, thyme, salt and pepper. Stir well to combine. Drizzle apple juice in slowly, stirring all the while, until mixture is evenly moistened.
Transfer mixture to a lightly-oiled, large shallow baking dish, or stuff into a prepared winter squash. Bake for 20 - 25 min, or until top is slightly crispy. |
