To help get you over that hump, we created a stuffing with big, bold flavors and plenty of texture. We kept the classic add-ins including celery, onions, thyme and sage, but sweetened them with diced apples and golden raisins. Add a stick of butter and hearty wild rice, and you have a stuffing that will leave you delightfully stuffed.
The easiest way to cook wild rice is to treat it like pasta. Bring a medium saucepan of water to a boil, add 1/3 cup of uncooked wild rice and cook for 45 to 55 minutes.
MULTIGRAIN AND WILD RICE STUFFING WITH APPLES AND HERBS
Start to finish: 1 hour
(15 minutes active)
½ cup (1 stick) unsalted butter
2 medium yellow onions, chopped
4 stalks celery, diced
1 teaspoon salt
½ teaspoon ground black pepper
1 bunch scallions, finely chopped
½ cup chopped fresh parsley
¼ cup chopped fresh sage
¼ cup chopped fresh tarragon
1 cup cooked wild rice
3 medium apples, peeled and diced
1 cup golden raisins
1 loaf multigrain bread, cubed and toasted
2½ cups low-sodium chicken broth or stock
Heat the oven to 400 F. Coat a large casserole or 9-by-13-inch baking pan with cooking spray.
In a large skillet over medium-high heat, melt the butter. Add the onions and celery and cook until tender, 7 to 8 minutes. Remove the pan from the heat and stir in the salt, pepper, scallions, parsley, sage and tarragon.
In a large bowl, combine the onion mixture with the cooked rice, apples, raisins and bread cubes. Stir in the broth. Spoon into the prepared pan and cook, uncovered, for 30 minutes.