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Wild Rice and Cranberry Stuffing
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Wild Rice and Cranberry Stuffing
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Wild Rice and Cranberry Stuffing
Created by Chef Angie Quaale
Ingredients
| ½ | cup + 2 tbsp unsalted butter, divided | |
| ½ | cup wild rice | |
| 2–3 | cups cold water | |
| 1 | cup CO-OP GOLD Chopped Walnuts or Pecans | |
| 4 | cups ½-inch cubed day-old sourdough bread | |
| 1 | yellow onion, chopped | |
| 3 | celery ribs, chopped | |
| 2 | garlic cloves, chopped | |
| ¼ | cup chopped parsley | |
| 1 | tbsp poultry seasoning | |
| 1 | tbsp fresh sage, minced (or 1½ tsp dried) | |
| 1 | tbsp fresh thyme, minced (or 1½ tsp dried) | |
| 1 | cup dried cranberries | |
| 2 | cups CO-OP GOLD PURE Chicken Broth | |
| kosher salt to taste | ||
| black pepper to taste |
Directions
Prep Time: 30 minutes
Cook Time: 1½ hours
Total Time: 2 hours
Serves: 8
- Preheat oven to 375°F. Butter a 9 x 13-inch baking dish with two tablespoons of butter and set aside.
- Combine wild rice with cold water in a medium pot. Bring to boil, cover and simmer until tender, about 45–60 minutes.
- Spread the nuts on a parchment-lined sheet pan and bake uncovered for about 8 minutes, until fragrant, stirring once or twice. Remove from the oven, transfer to a dish and set aside. Use the same baking sheet to bake the cubed bread for about 10-12 minutes until dry and golden brown, stirring once or twice.
- Meanwhile, melt remaining butter in a large pot over medium heat. Add onion, celery and garlic. Cook, stirring occasionally, until softened, about 10 minutes. Add herbs and spices and cook until fragrant, stirring frequently. Remove from the heat and stir in cranberries. Season generously with salt and pepper.
- Add rice, bread cubes and nuts. Mix well, then stir in stock.
- Transfer the mixture to the prepared baking dish. Bake uncovered until golden, 30–35 minutes.
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