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Stuffing: Wild Rice Stuffing w/Grapes & Hazelnuts

Source of Recipe

California Table Grape Commission


List of Ingredients

2 cans (28 ounces total) chicken broth, low sodium
1 cup wild rice
4 slices bacon, diced
1 tablespoon unsalted butter
1 ½ cups onion, diced
2 stalks celery, diced
1½ cups button mushrooms, sliced
2 cloves garlic, minced
1 teaspoon fresh thyme
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons parsley, fresh, chopped
1 cup hazelnuts, toasted and coarsely chopped
1½ cups red or green grapes, stemmed and rinsed




Recipe

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 until almost crisp, about 8-10 minutes.

Add butter to bacon pan, then add onions, celery, mushrooms, garlic, thyme and 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 pork, or can be baked separately in a casserole dish covered with foil. Bake at 350 degrees for 20 to 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-degree oven for 9-12 minutes. Rub in a clean dishtowel to remove skins.