Wild Rice, Dried Cherry and Almond Stuffing

[Guest guest]

Make ahead stuffing and a crowd pleaser too.

Darlene

 

Wild Rice, Dried Cherry and Almond Stuffing

 

1 cup dried cherries (about 4 ounces) or craisins

2/3 cup tawny or ruby port or grape juice

2 cups (11 ounces) wild rice, rinsed

2 tablespoons butter (plus 3 tablespoons butter if making ahead)

3 celery ribs, finely chopped,plus 1/3 cup finely chopped celery leaves

1/2 cup minced shallots

2 mashed garlic cloves

1 cup toasted slivered almonds

4 teaspoons chopped fresh sage or 2 teaspoons dried

3/4 teaspoon salt

1/2 teaspoon black pepper

1/4 cup stock

 

In a small bowl, mix the dried cherries and port and let stand while preparing

the stuffing.

Bring a large pot of lightly salted water to a boil over high heat. Add the wild

rice and reduce the heat to medium. Cook until the wild rice is tender and most

of the grains have burst, 45 to 60 minutes. Drain well and rinse under cold

running water.

Place the rice in a large bowl.

In a large skillet, melt the butter over medium heat. Add the chopped celery and

cook until crisp-tender, about 5 minutes. Add the shallots, garlic and celery

leaves and cook until softened, about 2 minutes. Add the cherries and their

soaking liquid. Boil until the port has almost completely evaporated, about 3

minutes.

Stir the mixture into the wild rice, along with the almonds, sage, salt and

pepper. (The stuffing can be prepared up to 1 day ahead, stored in self-sealing

plastic bags and refrigerated. To reheat the stuffing, melt 3 tablespoons

unsalted butter over medium heat in a large skillet or Dutch oven. Add the

stuffing and cook, stirring often, until warmed.

Place dressing in a large buttered baking dish, cool, cover, and refrigerate. To

reheat, drizzle with about 1/4 cup broth and bake in a preheated 350 degree oven

for about 20 minutes.

[Guest guest]

This sounds really good, thank you

 

--- On Wed, 11/19/08, Darlene Saylor <diet_phobia wrote:

Darlene Saylor <diet_phobia

Wild Rice, Dried Cherry and Almond Stuffing

Garlic-Loving-Recipes ,

gourmet-soups-stews-side_dishes-and-dinner_pies

Wednesday, November 19, 2008, 5:51 AM

 

 

 

 

 

 

 

 

 

 

 

Make ahead stuffing and a crowd pleaser too.

 

Darlene

 

 

 

Wild Rice, Dried Cherry and Almond Stuffing

 

 

 

1 cup dried cherries (about 4 ounces) or craisins

 

2/3 cup tawny or ruby port or grape juice

 

2 cups (11 ounces) wild rice, rinsed

 

2 tablespoons butter (plus 3 tablespoons butter if making ahead)

 

3 celery ribs, finely chopped,plus 1/3 cup finely chopped celery leaves

 

1/2 cup minced shallots

 

2 mashed garlic cloves

 

1 cup toasted slivered almonds

 

4 teaspoons chopped fresh sage or 2 teaspoons dried

 

3/4 teaspoon salt

 

1/2 teaspoon black pepper

 

1/4 cup stock

 

 

 

In a small bowl, mix the dried cherries and port and let stand while preparing

the stuffing.

 

Bring a large pot of lightly salted water to a boil over high heat. Add the wild

rice and reduce the heat to medium. Cook until the wild rice is tender and most

of the grains have burst, 45 to 60 minutes. Drain well and rinse under cold

running water.

 

Place the rice in a large bowl.

 

In a large skillet, melt the butter over medium heat. Add the chopped celery and

cook until crisp-tender, about 5 minutes. Add the shallots, garlic and celery

leaves and cook until softened, about 2 minutes. Add the cherries and their

soaking liquid. Boil until the port has almost completely evaporated, about 3

minutes.

 

Stir the mixture into the wild rice, along with the almonds, sage, salt and

pepper. (The stuffing can be prepared up to 1 day ahead, stored in self-sealing

plastic bags and refrigerated. To reheat the stuffing, melt 3 tablespoons

unsalted butter over medium heat in a large skillet or Dutch oven. Add the

stuffing and cook, stirring often, until warmed.

 

Place dressing in a large buttered baking dish, cool, cover, and refrigerate. To

reheat, drizzle with about 1/4 cup broth and bake in a preheated 350 degree oven

for about 20 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

OH DROOL!!

 

 

 

Beth  Creative Memories - for all your memory preservations needs! 

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.” 

 

 

--- On Wed, 11/19/08, Darlene Saylor <diet_phobia wrote:

 

Darlene Saylor <diet_phobia

Wild Rice, Dried Cherry and Almond Stuffing

Garlic-Loving-Recipes ,

gourmet-soups-stews-side_dishes-and-dinner_pies

Wednesday, November 19, 2008, 12:51 AM

 

 

 

 

 

 

Make ahead stuffing and a crowd pleaser too.

Darlene

 

Wild Rice, Dried Cherry and Almond Stuffing

 

1 cup dried cherries (about 4 ounces) or craisins

2/3 cup tawny or ruby port or grape juice

2 cups (11 ounces) wild rice, rinsed

2 tablespoons butter (plus 3 tablespoons butter if making ahead)

3 celery ribs, finely chopped,plus 1/3 cup finely chopped celery leaves

1/2 cup minced shallots

2 mashed garlic cloves

1 cup toasted slivered almonds

4 teaspoons chopped fresh sage or 2 teaspoons dried

3/4 teaspoon salt

1/2 teaspoon black pepper

1/4 cup stock

 

In a small bowl, mix the dried cherries and port and let stand while preparing

the stuffing.

Bring a large pot of lightly salted water to a boil over high heat. Add the wild

rice and reduce the heat to medium. Cook until the wild rice is tender and most

of the grains have burst, 45 to 60 minutes. Drain well and rinse under cold

running water.

Place the rice in a large bowl.

In a large skillet, melt the butter over medium heat. Add the chopped celery and

cook until crisp-tender, about 5 minutes. Add the shallots, garlic and celery

leaves and cook until softened, about 2 minutes. Add the cherries and their

soaking liquid. Boil until the port has almost completely evaporated, about 3

minutes.

Stir the mixture into the wild rice, along with the almonds, sage, salt and

pepper. (The stuffing can be prepared up to 1 day ahead, stored in self-sealing

plastic bags and refrigerated. To reheat the stuffing, melt 3 tablespoons

unsalted butter over medium heat in a large skillet or Dutch oven. Add the

stuffing and cook, stirring often, until warmed.

Place dressing in a large buttered baking dish, cool, cover, and refrigerate. To

reheat, drizzle with about 1/4 cup broth and bake in a preheated 350 degree oven

for about 20 minutes.