Wild Rice Stuffing with Cranberries and Hazelnuts - Gluten Free & Dairy Free
Total Steps
4
Ingredients
11
Tools Needed
4
Ingredients
- 1 cup green onions, chopped
- 1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
- 2 tablespoons fresh thyme, minced
- 2 cups dried cranberries
- 1/2 cup fresh parsley, chopped
- 2 cups long-grain brown rice
- 2 cups wild rice
- 6 3/4 cups chicken stock or low-sodium chicken broth
- 1 clove garlic, minced
- 2 large onions, chopped
- 1/2 cup butter or non-dairy alternative
Instructions
Step 1
Melt butter or non-dairy alternative in a large, heavy stock pot over medium heat. Add chopped onions and saute until translucent. Add minced garlic and cook until just fragrant. Add chicken stock or low-sodium chicken broth and bring to a boil.
Step 2
Add wild rice to the boiling stock, cover, and reduce heat to simmer. Stir in brown rice, recover, and simmer until both rices are tender and most of the liquid has been absorbed. Stir in dried cranberries, fresh thyme, and fresh parsley, and continue to cook until the remaining liquid has been absorbed. Stir in hazelnuts and chopped green onions, then season with salt and pepper to taste.
Step 3
If baking stuffing in a turkey: Loosely pack stuffing into the main cavity of your turkey. Pour remaining stuffing into a greased ceramic or glass baking dish and cover with greased foil (butter/oil side down). Cook turkey as per instructions and bake the dish of stuffing alongside.
Step 4
Alternatively, to bake all stuffing separately: Preheat oven to 350°F. Grease a large (15x10x2-inch) glass or ceramic baking dish. Pour stuffing into the baking dish and cover with greased foil (butter/oil side down). Bake.