Wild Rice Stuffing

A delicious, savory addition to your holiday table or to be enjoyed anytime! This recipe makes enough to stuff one turkey and fill one medium casserole dish.

1 cup wild rice

1 cup long grain brown rice

4 cups vegetable or chicken stock

1/4 cup extra virgin olive oil

3 cups chopped red onion

1 tablespoon dried thyme

1 to 2 teaspoons dried sage

1 teaspoon ground black pepper

3 to 4 cups chopped mushrooms

2 to 3 cups chopped celery

1 cup pecans

1/2 to 1 cup dried cranberries

1 apple, diced (I used Honeycrisp)

1 cup chopped fresh parsley

Herbamare or sea salt, to taste

In a medium pot with a tight-fitting lid, add the wild rice, brown rice, and stock. Cover, bring to a boil, then reduce heat to low and simmer for 45 minutes. Let stand in the pot for at least 15 minutes.

In a large skillet, heat olive oil over medium heat. Add onions and saute for about 5 or 6 minutes until softened. Then add herbs, mushrooms, and celery. Saute 5 minutes more. Turn off heat and add the pecans, cranberries, apple, and parsley. Stir in cooked rice. Add salt to taste.

Place some of the stuffing in the cavity of the turkey and the rest into a covered casserole dish. The stuffing can then be baked in a 350 degree oven for about 35 to 40 minutes.