Wild Rice Stuffing with Cranberries
For about 6 - 8
4 C cooked brown rice. (Cook in chicken broth for better flavor)
3 C cooked wild rice(above note)
1 C ea. slivered almonds,
chopped dried apricots &
+ some apricot halves
1-1.5 C turkey or chicken broth*
¾ Cgolden raisins
2–3cloves garlic, minced
3 T butter
1 t ground sage
½ t seasoned salt
¼ t ground black pepper
* in addition to that used for riceor use some cranberry juice instead of all the broth.
Can be made a day ahead and can be stuffed in chicken or turkey.
Preheat oven to 350º
In a skillet, med. heat, sauté onions in butter until tender. Stir in garlic.
Combine with remaining ingredients (except apricot halves in a buttered 3 – 4 qt.
casserole and garnish edge with apricot halves.
Bake @ 350º 20 – 30 minutes