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 & 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)

Wild Mushroom & Sage Stuffing w/ Wild Rice & Hazelnuts

Michelle Rudell

Servings

Prep Time

30 minutes

Cook Time

30 minutes

Calories

380

Cuisine

American

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)

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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