Barbara’s Veggie Stuffing
Serving Size: 8
- 4 cups water (check the amount of water recommended on wild rice package)
- 1 cup wild (or brown) rice, prepared and cooled
- 1/2 pound cubed bread (white, wheat, or a combination)
- 1/2 cup (1 stick) butter, plus 2 tablespoons melted butter or reserved fat from turkey
- 2 cups diced onion
- 2 cups diced celery
- 1/4 cup diced mushrooms (optional)
- 1/4 cup water chestnuts (optional)
- 1/4 cup diced red bell pepper (optional)
- 2 cups diced Granny Smith apple
- 1/4 cups chopped pecans
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled sage
- 2 teaspoons ground cumin
- 1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup dried cranberries
- 1-2 cups vegetable broth or turkey or chicken broth
- Prepare rice ahead of time and spread it out to cool on a baking sheet.
- Preheat the oven to 350 degrees.
- Spread the bread cubes on a baking sheet or shallow baking pan, and bake about 20 minutes, until dry.
- Melt 1/2 cup of the butter in a large nonstick skillet over medium-high heat.
- Add all onion, celery, mushrooms, water chestnuts, and bell pepper, and cook, stirring, until softened for 8 to 10 minutes.
- Add the apple and pecans, and cook, stirring, until the apples are crisp-tender, about 5 minutes.
- Stir in the parsley, sage, cumin, thyme, salt, and pepper, and stir for about 2 more minutes.
- Transfer to a large bowl, and toss with the rice, bread cubes, and dried cranberries.
- Pour 1 cup broth and the remaining 2 tablespoon melted butter or turkey fat over the mixture, and mix well. Add more broth, herbs, or salt and pepper, to taste.
- Increase oven temperature to 450 degrees, and butter a 9×13-inch baking dish. Spread stuffing in the baking dish, and cover tightly with foil.
- Bake in middle of oven for about 20 minutes. Remove foil, and bake another 10-15 minutes, until the top is browned.
Kix Tip: Stuffing can be mixed together without broth and melted butter one day ahead. Cover and chill. Bring to room temperature before adding broth and melted butter, and proceed with baking.
Kathy’s Note: The crunch of the apples, pecans, and water chestnuts add texture. Also the cumin gives it a little kick/twist.
By Barbara Brooks
Adapted from Cookin' It With Kix: The Art of Celebrating and The Fun of Outdoor Cooking