Wild Rice, Apple and Cranberry Stove-Top Stuffing
Wild Rice, Apple and Cranberry Stove-Top Stuffing
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Wild Rice, Apple and Cranberry Stove-Top Stuffing

Preparation
25 MIN
Cooking
1 H 15 MIN
Servings
6
Freezes
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Ingredients

Preparation

  1. In a saucepan, bring the rice, water and salt to a boil. Cover and simmer over medium low heat for about 50 minutes or until the rice is tender and split open. Drain and set aside.
  2. In a large non-stick skillet over medium-high heat, brown the bread dices in 2 tbsp (30 ml) of the butter. Season with salt and pepper. Set aside in a bowl.
  3. In the same skillet, soften the onion and celeryover medium-low heat in the remaining butter (2 tbsp/30 ml) for about 10 minutes or until translucent. Add the apple and sausage. Brown over high heat, crumbling the sausage with a wooden spoon. Stir in the rice, cranberries, parsley and bread. Adjust the seasoning.

Note

Delicious with the Thanksgiving Roasted Chicken.

Good with...

Comment

  1. I usually buy holiday stuffing that my butcher makes but I made this recipe at Thanksgiving with gluten free bread because my daughter has been diagnosed with Celiac disease. This stuffing is DELICIOUS! Everyone tried some of it and asked if I would be making it at Christmas (umm, of course I am!) I actually prefer this recipe to any other stuffing I've had and apparently so does everyone else!

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