If you’re like most of us, you end up enjoying not just one turkey-and-dressing feast during the Thanksgiving-to-New-Year’s stretch. You have two or three or four, when you add in dinner at both sides of the family, the church supper, the office potluck and other festivities.
So if you’re looking for something to make the next holiday meal a little different from the others, here’s a new take on traditional dressing. It has some of the familiar flavors, such as sage and thyme, but instead of dried bread or cornbread, this uses a combination of white and wild rice, and includes dried fruit as a complement to the onion and celery.
This dressing goes well with turkey, but it also makes an excellent side dish for roast pork or even a mild baked fish.
Wild Rice-Cranberry Stuffing
Makes about 8 cups
1/4 cup butter, divided
2 cups red onion, diced
1 cup celery, diced
5 cups chicken stock
1 1/4 cup wild rice
1 1/4 cups long grain white rice
1 1/2 cups dried cranberries
1 cup golden raisins
1 tsp. thyme
1 tsp. sage, dried
1 cup toasted pecans, chopped coarsely
Pre-heat oven to 350 degrees. Butter a 13 x 9 casserole or baking dish, and set aside.
In skillet, melt 2 tablespoons butter. Add onion and celery and sauté until soft, about 4 to 5 minutes. Set aside. In a large pan, bring stock to boil. Add wild rice and return to a boil. Reduce heat to low, cover and simmer 30 minutes.
Stir in white rice, cover and simmer until liquid is almost absorbed, about 15 minutes.
Stir in cranberries, thyme, sage, onions, celery and remaining two tablespoons of butter. Cover and simmer about 3 minutes. Stir in pecans. Salt and pepper to taste.
Transfer stuffing to prepared baking dish and cover with lid or aluminum foil. Bake 35 to 45 minutes, or until heated through.