Wild Rice Stuffing

Name: Wild Rice Stuffing
Ingredients: 2 cups Water; 2 cups Chicken Or Turkey Broth; 1 whole Bay Leaf; 2 cups Wild Rice; 10 slices Dense, Crusty Bread (like Italian), Cubed; 1 stick Butter; 1 whole Large Onion, Diced; 1 cup Diced Mushrooms; 4 cloves Garlic, Minced; 1 Tablespoon Fresh Sage, Chopped Fine; 1 Tablespoon Fresh Thyme Leaves, Chopped Fine; 2 stalks Celery, Chopped Fine; 1-1/2 cup Dried Cranberries; 1-1/2 cup Pecans, Toasted And Coarsely Chopped; 3 whole Scallions Sliced Thin; 1 cup Heavy Cream

16 ingredients

7 steps

Ingredients

2 cups Water
2 cups Chicken Or Turkey Broth
1 whole Bay Leaf
2 cups Wild Rice
10 slices Dense, Crusty Bread (like Italian), Cubed
1 stick Butter
1 whole Large Onion, Diced
1 cup Diced Mushrooms
4 cloves Garlic, Minced
1 Tablespoon Fresh Sage, Chopped Fine
1 Tablespoon Fresh Thyme Leaves, Chopped Fine
2 stalks Celery, Chopped Fine
1-1/2 cup Dried Cranberries
1-1/2 cup Pecans, Toasted And Coarsely Chopped
3 whole Scallions Sliced Thin
1 cup Heavy Cream

Directions

1

Preheat oven to 325°F.
2

Bring water, broth, and bay leaf to a boil. Add wild rice and cook for 45-55 minutes, or until rice is cracked and tender.
3

Drain rice into a sieve set over a large measuring cup. Reserve 1 1/2 cups of the liquid. Set the liquid and the rice aside.
4

Lay the cubed bread out on 2 rimmed baking sheets. Bake for 20 minutes, stirring and rotating sheets halfway through. Allow to cool. Raise oven temp to 350°F when you pull the bread out of the oven.
5

Melt half a stick of butter in a large skillet over medium heat. Add onion and cook for a few minutes or until starting to become translucent. Add mushrooms and cook 4-5 minutes until mushrooms start to brown. Add garlic and herbs and cook another 3-4 minutes. Add reserved rice liquid and stir deglaze pan. Remove from heat.
6

In a large bowl, combine toasted bread cubes, wild rice, skillet mixture, celery, cranberries, pecans, scallions, and heavy cream.
7

Pour into a lightly greased 9 x 13 pan or large casserole dish. Cover with foil and bake 45 minutes. Remove foil, and cool for 15 minutes before serving.