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Wild Rice Stuffing with Almonds and Dried Cranberries

Wild Rice Stuffing with Almonds and Dried Cranberries
KEN GOODMAN PHOTOGRAPHY / Jet Tila
Servings:
12-16
RATE THIS RECIPE
(29)

Chef notes

I love this stuffing because it is fun and exciting and incorporates the best flavors of the season. The toasty almonds, sweet cranberries, nutty wild rice and savory aromatics go so well with Thanksgiving turkey.

Ingredients

  • 1/2 cup (1 stick) butter, plus more to butter the baking dish
  • 3 large onions, chopped
  • 3 cloves garlic, minced
  • 10 cups canned low-salt chicken broth
  • 1 pound wild rice
  • 3 cups long grain brown rice
  • 3 cups dried reduced-sugar cranberries
  • 3/4 cup chopped fresh parsley
  • 5 sprigs fresh thyme, stripped from stems, chopped
  • cups slivered almonds
  • cups chopped green onions
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste

Preparation

1.

Melt 1 stick of butter in a large, heavy pot over medium-high heat. Add onions and garlic and saute until tender, about 4 minutes. Add the chicken broth and bring it to a boil. Add the wild rice. Reduce the heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.

2.

Stir cranberries, parsley and thyme into the rice mixture. Cover and continue cooking until the liquid is absorbed, about 5 minutes longer. Mix in the almonds and green onions. Season generously with salt and pepper.

3. To bake stuffing in turkey: Loosely fill the main cavity with the finished stuffing. Butter a ceramic baking dish and spoon the remaining stuffing into the prepared dish. Apply butter to the shiny side of a large piece of aluminum foil and cover the dish with the buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.

To bake all of stuffing in baking dish: Preheat oven to 350°F. Butter a 10- by 15-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.