Wild Rice, Dried Fruit And Toasted Hazelnut Stuffing Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
5 tbsp: Unsalted butter,
2 cup: Minced onion,
1 Pinches: sugar,
1 cup: Celery, minced
6 Cloves: garlic, minced
1 cup: Dried cranberries,
1/2 cup: Dried apricots, diced
1/2 cup: Dried pears, diced
1/2 cup: Dried apples, diced
2 cup: Wild rice, cooked until still firm
2 cup: Brown rice, cooked until still firm
2/3 cup: Toasted hazelnuts, coarsely chopped
2 tsp: Sage, minced
2 tsp: Rosemary, minced
2 tsp: Thyme, minced
1/3 cup: Chives, snipped
1/4 cup: Parsley, minced
Salt and pepper,
Directions:
Heat oven to 325 degrees F.
Melt 3 tablespoons of the butter over medium heat in a skillet. Add onions
and a pinch sugar and saute, stirring frequently, until onions caramelize,
about 7 minutes. Transfer onions to a large bowl. Return skillet to heat
and melt remaining 2 tablespoons butter. Add celery and garlic and cook
until softened, 5 minutes. Transfer to bowl with onions. Add remaining
ingredients to bowl and toss to mix. Transfer stuffing to a buttered
casserole, cover with foil and bake 1 hour.
Yield: 10 to 12 servings
Notes: Thanksgiving Special with Drew Nieporent
Recipe by: TVFN Show #TGSP94
Posted to MC-Recipe Digest V1 #921 by Sue on Nov 23,
1997
Source from luhu.jp
Melt 3 tablespoons of the butter over medium heat in a skillet. Add onions
and a pinch sugar and saute, stirring frequently, until onions caramelize,
about 7 minutes. Transfer onions to a large bowl. Return skillet to heat
and melt remaining 2 tablespoons butter. Add celery and garlic and cook
until softened, 5 minutes. Transfer to bowl with onions. Add remaining
ingredients to bowl and toss to mix. Transfer stuffing to a buttered
casserole, cover with foil and bake 1 hour.
Yield: 10 to 12 servings
Notes: Thanksgiving Special with Drew Nieporent
Recipe by: TVFN Show #TGSP94
Posted to MC-Recipe Digest V1 #921 by Sue
1997
Source from luhu.jp