Overnight Wild Rice, Hazelnut & Mushroom Stuffing

Makes 6 to 8 servings

Rice:
6 cups water
1 1/2 teaspoons salt
1 cup wild rice

Stuffing:
4 cups 1-inch-cubed rustic sourdough bread
1/2 cup toasted, coarsely chopped hazelnuts
4 tablespoons (1/2 stick) salted butter
1 cup 1/4-inch-diced onion
1 cup 1/4-inch-diced celery
3 cups sliced chanterelle mushrooms, or substitute other fall wild
mushrooms or domestic mushrooms
1/2 teaspoon salt (or more to taste)
1/4 teaspoon fresh-ground black pepper
1/2 cup dried cranberries
1 1/2 cups chicken broth or stock
2 teaspoons finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh rosemary
1 tablespoon chopped fresh sage
2 tablespoons chopped fresh parsley
1 egg, beaten

To make rice: In a large pot, bring water and salt to a boil. Stir
in wild rice and return to a boil. Reduce heat and simmer rice,
stirring occasionally, for about 45 minutes to 1 hour or until very
tender. Drain and cool.
To make stuffing: Spray an 8-inch square baking pan with cooking
spray and set aside. Place bread cubes and hazelnuts in large mixing
bowl and set aside.

In a large saute pan over medium-high heat, melt butter, then add
the onion, celery and mushrooms; season with salt and pepper. Saute
for about 7 to 8 minutes or until tender. Add cranberries and broth
and bring to a simmer. Add mushroom mixture and herbs and cool.
Combine cranberry-mushroom mixture with cooked rice, beaten egg,
bread and nuts, and toss until bread is thoroughly coated. Add salt
and pepper if needed.

Place stuffing in baking pan, cover and refrigerate overnight to
let flavors develop.
When ready to bake, pull out of refrigerator 30 minutes ahead to
come to room temperature. Preheat oven to 350 degrees. Bake in
preheated oven for 35 to 45 minutes or until cooked through. For
a "crisper" stuffing, bake for a few minutes more.

Chef's note: This stuffing is great with game hens, duck, chicken or
pork chops. When roasting a stuffed chicken or game hen, cook until
internal temperature at the center of the stuffing is 165 degrees.





contact

--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/