Wild Rice Dried Cranberries And Walnut Stuffing |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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THIS STUFFING IS DIFFERENT AND TASTY. IT HAS A CHRUNCY AND SMI -SWEET TASTE.TRY IT YOU MIGHT LIKE IT. IT IS NOT LIKE ANY OTHER STUFFING. Ingredients:
4c. reduced sodium chicken broth |
2 c. wild rice, rinsed |
1tbsp olive oil |
2 medium leeks or you can use green onions. about 8 green onions. clean and trim leeks and slice thinly. |
2 large celery stalks, thinly sliced |
1c. chopped walnuts |
1c. of dried cranberries or dried cherries, which i like to use. use the berries with out added sugar. |
5 tsp. of chopped fresh sage. the fresh sage has a great taste. |
salt and pepper to your taste. i didnt use either and it still tasted great. |
Directions:
1. PLACE BROTH IN A MEDIUM SIZE SAUCE PAN, BRING TO A BOIL OVER HIGH HEAT.
2. STIR IN RINSED RICE COVER AND REDUCE HEAT TO LOW. COOK 45 MIN. OR UNTIL RICE IS TENDER AND LIQUID HAS ABSORBED. SET ASIDE TO COOL.
3. NEXT WARM OIL IN LARGE SKILLET OVER MEDIUM HEAT. YOU CAN USE A LARGE COOKING PAN IF YOU DONT HAVE A LARGE SKILLET. ADD LEEKS OR ONIONS AND CELERY. COOK 10 MINUTES OR UNTIL SOFTENED, STIRRING. TRANSFER TO LARGE BOWL .
4. ADD RICE INTO BOWL WITH VEGETABLES. ADD THE WALNUTS, CRANBERRIES OR CHERRIES, SAGE, AND SALT AND PEPPER.
5. MIX WELL AND STUFF TURKEY.
6. TAKE REMAINING STUFFING THATS LEFT OVER AFTER STUFFING THE TURKEY AND SPRAY WITH PAM A CASSEROLE DISH , ADD LEFT OVER STUFFING TO CASSEROLE DISH AND ADD ABOUT ANOTHER HALF CUP OF CHICKEN BROTH. BAKE IN PREHEATED 350DEGREE OVEN FOR ABOUT 20 IMNUTES.
7. THE STUFFED TURKEY WITH THE WILD RICE STUFFING CAN BE COOKED LONGER THAN THE 20 MINUTES COOK IT TILL THE TURKEY IS DONE.
8. YOU CAN MAKE THIS STUFFING AHEAD OF TIME AND STORE IN THE FRIG FOR A DAY.
9. THIS RECIPIE IS FROM THE SOUTH BEACH DIET RECIPIES.
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