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Wild Rice, Dried Cherry and Almond Stuffing
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Submitted by:
Jimmy |
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A delicious stuffing recipe if you want to do something that differs from the normal traditional stuffing. |
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INGREDIENTS:
- 1 cup(s) , Dried Cherries
- 3/4 cup(s) , Tawny Port
- 2 cup(s) , Wild Rice
- 2 tablespoon(s) , Butter
- 3 whole , Celery Ribs Chopped Fine
- 1/2 cup(s) , Shallots Minced
- 1 cup(s) , Slivered Almonds Toasted
- 4 teaspoon(s) , Fresh Sage Chopped
- 3/4 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Pepper
- 1/4 cup(s) , Chicken Broth
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| Instructions: |
In a small bowl, mix the dried cherries and port and let stand while preparing the stuffing.
Bring a large pot of lightly salted water to a boil over high heat. Add the wild rice and reduce the heat to medium. Cook until the wild rice is tender and most of the grains have burst, 45 to 60 minutes. Drain well and rinse under cold running water.
Place the rice in a large bowl.
In a large skillet, melt the butter over medium heat. Add the chopped celery and cook until crisp-tender, about 5 minutes. Add the shallots and celery leaves and cook until softened, about 2 minutes. Add the cherries and their soaking liquid. Boil until the port has almost completely evaporated, about 3 minutes.
Stir the mixture into the wild rice, along with the almonds, sage, salt and pepper.
Use to stuff the turkey. Place any remaining dressing in a buttered baking dish, cool, cover, and refrigerate. To reheat, drizzle with about 1/4 cup broth and bake in a preheated 350 degree oven for about 20 minutes. |
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