"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Wild Rice Stuffing with Cranberries and Toasted Pecans Recipe

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This recipe for Wild Rice Stuffing with Cranberries and Toasted Pecans, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, May 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chicken stock or low-sodium canned chicken broth
1 cup wild rice blend
2 tablespoons butter
1 small onion , chopped fine (1/2 cup)
1/2 small rib celery , diced fine (1/4 cup)
1/4 cup toasted pecans , chopped coarse
1/4 cup dried cranberries
2 tablespoons minced fresh parsley leaves
2 teaspoons minced fresh thyme leaves

Directions:
Directions:
1. Bring chicken stock to boil in medium saucepan. Add rice blend; return to boil. Reduce heat to low, cover, and simmer until rice is fully cooked, 40 to 45 minutes. Turn rice into medium microwave-safe bowl; fluff with fork.
2. Meanwhile, heat butter in medium skillet over medium heat. Add onions and celery; sauté until softened, 3 to 4 minutes. Add this mixture, as well as pecans, cranberries, and parsley and thyme, to rice; toss to coat.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
05/09/08 - This recipe is super and I combined it with the Maple-Brandy Glaze for Cornish Game Hens. I got the recipe from www.Cooksillustrated.com

 

 

 

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