- 2 cans (28 fluid ounces total) low-sodium chicken broth
- 1 cup wild rice
- 4 slices bacon, diced 1/4-inch
- 1 tablespoon butter, unsalted
- 1 large onion (1 1/2 cups chopped), diced 1/4-inch
- 2 stalks (3/4 cup chopped) celery, diced 1/4-inch
- 1 1/2 cups button mushrooms, sliced
- 2 cloves garlic, fresh, minced
- 1 teaspoon thyme, fresh, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1/4 cup parsley, fresh chopped
- 1 cup hazelnuts, toasted and coarsely chopped
- 2 cups seedless grapes, rinsed
In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has popped open.
Meanwhile, cook bacon in fry pan over medium until almost crisp, about 8-10 minutes. Add butter to bacon pan, then add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5 to 7 minutes, until onions are translucent.
Remove from heat and fold in parsley, hazelnuts and grapes. Add rice with any remaining liquid in pan to vegetable mixture and toss well to combine. Stuffing may be used to fill turkey, game hens, or chicken. Stuffing may also be baked separately in a casserole dish covered with foil; bake at 350F for 20 to 30 minutes until hot throughout.
To toast hazelnuts, place in 350F oven for 9-12 minutes. Rub in a clean dish towel to remove skins.
Note: If you make ahead and refrigerate, cook time will be 30 to 40 minutes until hot.
Courtesy of Family Features