CRANBERRY WILD RICE STUFFING

Cranberry Wild Rice Stuffing image

Provided by Wendy Rusch

Number Of Ingredients 16

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1 loaf french bread, cut into 1 inch cubes
1 loaf of *rye bread, cut into 1 inch cubes
3-4 Tbsp olive oil
1 small bunch of celery, diced
1 large onion, diced
1 lb mushrooms, sliced
2 medium granny smith apples, peeled, cored and diced
1 c butter
2 Tbsp poultry seasoning
1-2 Tbsp parsley
salt and pepper to taste
2 eggs, beaten
3-4 c wild rice, that has been cooked in 1/2 chicken stock 1/2 water
1 c pecans, chopped and toasted
1-2 c craisins
3-4 c chicken stock

Steps:

1. Preheat oven to 350
2. Place 1" bread cubes in extra large bowl and set aside
3. In a 3 quart pan, heat olive oil until hot, add celery and onions, sauteing 7-10 min or until celery is crisp tender, then add mushrooms, apple and butter. Continue to saute/cook until mushrooms are cooked. Add poultry seasoning, parsley, salt and pepper. Stirring to mix well.
4. Pour celery mixture over bread cubes and mix well, stir in eggs, pecans, wild rice and cranberries. Pour 1 1/2c of chicken stock over stuffing, stirring to mix well. Dump stuffing into extra large sprayed (for easy clean up) casserole dish, I use a 4 quart pyrex bowl/casserole dish and a 2 qt pyrex bowl/casserole dish. Pour a cup of stock over large bowl and 1/2 cup of stock over small bowl...cover bowls with foil, put in oven at 350 for 30 min on small bowl and 45 on the large bowl. Remove foil covers and bake another 15 min or until it starts to turn a golden brown.
5. *rye bread comes in a variety of recipes...some really strong with rye, some light. If you're not sure about your taste, start with a light rye. When I make this, I do use a light rye. If you love rye, go with a stronger one. *I have used pear instead of apple in this *I have added chopped dried apricots to this with the cranberries too * you could easily half this recipe...I usually make for a crowd of family :)