Wild Rice, Mushroom, and Hazelnut Stuffing

“Rick Rodgers”
READY IN:
2hrs 15mins
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Add the dried cherries to a small bowl and add in the port wine; let stand while making the stuffing.
  2. Bring a big pot of lightly salted water to a boil over high heat; add in the wild rice; decrease heat to medium.
  3. Boil uncovered until the rice is barely tender (some of the grains may have burst), about 45 minutes.
  4. Drain the rice into a sieve and rinse under cold water until cooled; drain well and place in a large bowl.
  5. In a very large skillet or flameproof casserole, melt 2 tablespoons of butter over medium heat.
  6. Add in the leeks and cook/stir often, until tender, about 5 minutes; add to the wild rice.
  7. In the same skillet, melt the remaining 2 tablespoons butter; add in the mushrooms and cook over med-high heat, stirring occasionally, until the mushrooms give off their juices, about 5 minutes.
  8. Add in the port with cherries and the poultry seasoning and boil until the liquid is reduced to about 1/2 cup, 6-8 minutes.
  9. Stir the mushrooms and port into the bowl of wild rice; add in the hazelnuts, parsley, salt, and pepper; mix well.
  10. Transfer to a lightly buttered casserole, drizzle with broth, cover, and bake in preheated 350° oven until heated, about 30 minutes (for crustier stuffing, remove cover for last 15 minutes of cook time).

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