WILD RICE, DRIED CRANBERRY, AND WALNUT STUFFING

WILD RICE, DRIED CRANBERRY, AND WALNUT STUFFING image

Yield 8 people

Number Of Ingredients 12

4 cups reduced-sodium
chicken broth
2 cups wild rice, rinsed
1 Tbsp olive oil
2 medium leeks, trimmed, thinly
sliced and cleaned
2 large celery stalks, thinly sliced
1 cup chopped walnuts
1 cup (4 oz) dried cranberries
(unsweetened)
5 tsp chopped fresh sage
Salt and black pepper

Steps:

1. Place broth in medium heavy saucepan; bring to a boil over high heat. Stir in rice; cover and reduce heat to low. Cook 45 minutes or until the rice is tender and liquid has absorbed. 2. Meanwhile, warm oil in large heavy skillet over medium heat. Add leeks and celery; cook 10 minutes, until softened, stirring. Transfer to large bowl. 3. Stir rice into bowl with vegetables. Add walnuts, cranberries, sage, salt, and pepper. 4. Use mixture to stuff turkey. Alternatively, coat a large casserole dish with nonstick cooking spray; add stuffing and an additional 1/4 cup broth. Bake in preheated 350°F oven for about 20 minutes.