DIRECTIONS

In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has popped open.

Meanwhile, cook bacon in a frying pan over medium until almost crisp, about 8-10 minutes.

Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes.

Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.

Stuffing may be used to fill turkey, game hens, or chicken.

Stuffing may also be baked separately in a casserole dish covered with foil: bake at 350 F for 20-30 minutes until hot throughout.

Ingredients

2 cans (28 fl. oz. total) low-sodium chicken broth
1 cup wild rice
4 slices bacon, diced 1/4 inch
1 tablespoon butter, unsalted
1 large onion (1 1/2 cups chopped), diced 1/4 inch
2 stalks (3/4 cup chopped) celery, diced 1/4 inch
1 1/2 cups button mushrooms, sliced
2 cloves garlic, fresh, minced
1 teaspoon thyme, fresh, minced
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup parsley, fresh chopped
1 cup hazelnuts, toasted and coarsely chopped
2 cups California seedless grapes, picked from stem and rinsed

DIRECTIONS

In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has popped open.

Meanwhile, cook bacon in a frying pan over medium until almost crisp, about 8-10 minutes.

Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes.

Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.

Stuffing may be used to fill turkey, game hens, or chicken.

Stuffing may also be baked separately in a casserole dish covered with foil: bake at 350 F for 20-30 minutes until hot throughout.

Notes

To toast hazelnuts, place in 350 F oven for 9-12 minutes. Rub in a clean dishtowel to remove skins. If you make ahead and refrigerate, cook time will be 30-40 minutes until hot.

This is a Gluten-free recipe

Servings

6 1/4 cups

Nutritional Information

Nutritional analysis per serving: Calories 188; Protein 7 g; Fat 4 g (19% Cal. from Fat); Carbohydrate 34 g; Cholesterol 1 mg; Sodium 495 mg; Fiber 2.5g.