Wild Rice & Apple Stuffing
November 12th 2009 -
To add variety you could add dried apricots or nuts instead of apples.
Ingredients:
1 cup brown rice
4 cups water
1 cup instant long grain and wild rice
1 (1 pound) loaf wheat bread, cut into 1/2-inch cubes
1/2 pound ground chicken or turkey
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
4 stalks celery, grated
4 carrots, grated
2 small onions, grated
2 Granny Smith apples – peeled, cored and chopped
1 cup chicken broth
Directions:
In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
In another saucepan, saute 1/2 pound ground chicken or turkey until cooked through. Drain fat. when the meat is cool crumble into bits and reserve.
Preheat the oven to 350 degrees. Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice and ground chicken until evenly distributed. Pour into a lightly greased 9×13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.
