Name: Wild Mushroom & Sage Stuffing w/ Wild Rice & Hazelnuts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: ¼ cup Wild Mushroom &amp; Sage Olive Oil; 1 tbsp Cranberry Pear White Balsamic; 1 cup Cooked Wild Rice Blend; 3-4 strips Bacon (cooked crispy, reserve 2 tbsp bacon fat); 1 large Onion (diced small); 3 stalks Celery (diced small); 3-4 cloves Garlic (minced); 1½ cups Mushrooms (diced small); 2 tbsp Fresh Thyme (minced) or 1 tbsp Dried Thyme; 2 tbsp Fresh Sage (minced) or 1 tbsp Dried Sage; ¼ cup Butter; ½ cup Toasted Hazelnuts (slightly crushed); ½ cup Dried Cranberries; 1 bunch Flat-Leaf Parsley (chopped); 1 cup Chicken Stock; 300g Dried Bread Cubes; Salt &amp; Pepper (to taste)

Wild Mushroom & Sage Stuffing w/ Wild Rice & Hazelnuts

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Michelle Rudell

Servings

Prep Time

30 minutes

Cook Time

30 minutes

Calories

380

This decadent stuffing recipe features the rich flavours of our Wild Mushroom & Sage Olive Oil and our Cranberry Pear White Balsamic, complemented by crispy bacon and toasted hazelnuts. Perfect for preparing ahead of time and baking to golden perfection on the night of your dinner!

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Ingredients

¼ cup Wild Mushroom & Sage Olive Oil
1 tbsp Cranberry Pear White Balsamic
1 cup Cooked Wild Rice Blend
3-4 strips Bacon (cooked crispy, reserve 2 tbsp bacon fat)
1 large Onion (diced small)
3 stalks Celery (diced small)
3-4 cloves Garlic (minced)
1½ cups Mushrooms (diced small)
2 tbsp Fresh Thyme (minced) or 1 tbsp Dried Thyme
2 tbsp Fresh Sage (minced) or 1 tbsp Dried Sage
¼ cup Butter
½ cup Toasted Hazelnuts (slightly crushed)
½ cup Dried Cranberries
1 bunch Flat-Leaf Parsley (chopped)
1 cup Chicken Stock
300g Dried Bread Cubes
Salt & Pepper (to taste)

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Directions

Preheat Oven and Cook Rice: Preheat oven to 350°F (175°C). Cook wild rice according to package instructions; set aside.
Cook Bacon: Fry bacon until crispy, reserving 2 tbsp of bacon fat. Once cooled, chop bacon into small pieces.
Sauté Vegetables and Herbs: In a large pot, heat the reserved bacon fat over medium heat. Add Onion and Celery, cooking for 10 minutes until softened. Stir in Thyme, Sage, Garlic, and Mushrooms. Cook for another 5-7 minutes until the Mushrooms are tender.
Add Liquids and Seasonings: Stir in Nelson Olive Oil Co.’s Cranberry Pear White Balsamic, Butter, and our Wild Mushroom & Sage Olive Oil until butter is melted. Season with Salt and Pepper.
Mix in Toppings: Add cooked Wild Rice, Toasted Hazelnuts, chopped Bacon, Dried Cranberries, and Parsley. Pour in Chicken Stock, scraping any browned bits from the bottom of the pot.
Add Bread Cubes & Bake: Toss in the Bread Cubes and mix gently until everything is evenly coated and the liquid is absorbed. Transfer to a 9"x11" baking dish, cover with foil, and bake for 25-30 minutes.
Broil: Remove the foil and broil for 2-4 minutes until the top is golden brown. Watch carefully to avoid burning. Serve hot.

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