Wild Rice, Apple and Hazelnut Stuffing

“I made this last year for Thanksgiving and it was a hit! Fresh sage and tart apples make this a little different and definitely give it a harvest taste.I substituted walnuts for the hazelnuts. Leaving the peel on the apple gives the stuffing some more color.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, cook wild rice with 1 cup of water.
  2. Preheat oven to 400°F.
  3. Heat butter or oil in a large pan. Saute onion, celery and carrot over medium heat until tender.
  4. Add apples, stock, black pepper, herbs and salt and bring to a simmer.
  5. Take pan off heat and stir in bread crumbs and wild rice.
  6. Scrape stuffing into a 2 quart casserole and top with chopped nuts, pressing mixture down.
  7. Bake, uncovered, for 20 minutes or until top is golden brown.

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