Wild Rice Stuffing With Grapes And Hazelnuts

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 (8 ounce) cans chicken broth (low sodium)
• 1 cup wild rice (250 ml)
• 4 slices bacon, diced
• 1 tablespoon butter, unsalted (15 ml)
• 1 1/2 cups diced onions (375 ml)
• 3/4 cup diced celery (175 ml)
• 1 1/2 cups sliced button mushrooms (375 ml)
• 2 cloves fresh minced garlic
• 1 teaspoon fresh minced thyme (5 ml)
• 1/4 teaspoon salt (1 ml)
• 1/4 teaspoon ground black pepper (1 ml)
• 2 tablespoons chopped fresh parsley (25 ml)
• 1 cup hazelnuts, toasted and coarsely chopped (250 ml)
• 1 1/2 cups california grapes (375 ml)

Recipe

• 1 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.
• 2 meanwhile, cook bacon in fry pan over medium heat until almost crisp, about 8-10 minutes.
• 3 add butter to bacon pan, and then add onions, celery, mushrooms, garlic, thyme, salt and pepper. cook over medium heat for 5-7 minutes, until onions are translucent.
• 4 remove from heat and fold in parsley, hazelnuts and grapes.
• 5 add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.
• 6 stuffing may be used to fill turkey, game hens, chicken or whatever you choose. stuffing may also be baked separately in a casserole dish covered with foil. bake at 350°f (180°c) degrees for 20-30 minutes until hot throughout.
• 7 notes: if you make ahead and refrigerate, cook time will be 30-40 minutes until hot.
• 8 to toast hazelnuts, place in 350°f (180°c) degree oven for 9-12 minutes. rub in a clean dishtowel to remove skins.