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Olivia’s Stuffing Series: Recipe #3 Wild Rice Stuffing

When I said we were really into stuffing here at Olivia’s, I wasn’t kidding!

Here’s another of my favorite recipes. The wild rice, the herbs, and the multigrain croutons give it a really rustic, fall appeal. I think its perfect for the ‘heritage breeds‘ of turkeys that are becoming popular. It’s also a fantastic stuffing for pheasants, or other small game birds; these make a wonderfully festive winter holiday meal.

If you prefer a vegan or fully vegetarian option, it’s an easy matter to substitute a few of the ingredients; so for example, use vegetable broth rather than chicken broth (BTW there are some really great, all natural andorganic imitation chicken broths on the market, you’d never know that they are chicken free!).

I really recommend you try this with the dried cranberries or prunes.

Olivia’s Wild Rice and Multi Grain w/Garlic Stuffing

  • 2 cups cooked and seasoned wild rice (If you don’t have any pre-cooked wild rice, ½ cup of uncooked wild rice will yield the necessary amount. It takes a good 45 minutes to cook the rice, plan to do it well in advance or you’ll be standing around waiting for it. Seasoned means salt, pepper and butter to taste).
  • 2 tablespoons butter
  • 1 cup (about ½ medium Spanish) onion, coarsely chopped
  • 1 cup (2 medium stalks) celery, coarsely chopped
  • 1 cup (1 medium) sweet red pepper, coarsely chopped
  • 1 teaspoon thyme leaves
  • 1 teaspoon rubbed sage
  • 2 cups (a little more than ½ a bag) Olivia’s Multi Grain w/Garlic Croutons
  • 1 cup chicken broth (you may choose more or less)
  • Salt and pepper to taste
  • Optional: ½ cup dry cranberries or chopped dry prunes

For preparation you will need a large skillet, at least 12″ across and 2-3″ deep. Be sure your rice is taken care of. Melt butter in skillet. Add vegetables and fruit if you choose, and sauté over medium heat, about 10 minutes until onion begins to look clear. Turn off heat. Add seasoned rice, stir, add Olivia’s Croutons, add broth and stir again, gently. Let stand about 5 minutes, stirring occasionally until broth is absorbed into croutons. Your stuffing is complete. You can use it in your bird, or put it in a covered casserole and bake 30-40 minutes and use it as a side dish. Yield 6-7 cups of 37 oz.

Bon appétit!

–Francie

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