Wild Rice, Cherry and Almond Stuffing
By Administrator. Filed in Cherry De-Lite, Side Dishes |
4 oz Cherry De-Lite dried cherries
2/3 cup tawny or ruby port
2 cup (11 oz) wild rice rinsed
2 Tble butter
3 medium celery ribs, finely chopped
1/3 cup finely chopped celery leaves
1/2 cup minced shallots
4 oz toasted slivered almonds
4 tsp. chopped fresh sage or 2 tsp dried sage
3/4 tsp salt
1/2 tsp fresh milled black pepper
1/4 cup homemade turkey stock or reduced-sodium chicken broth
In a small bowl, mix dried cherries and Port. Let stand while preparing stuffing.
Boil large pot of slightly salted water, add rice; reduce heat to medium. Cook til rice is tender and most of the grains have burst (about 45 to 60 mins). Drain, rinse under cold water. Place rice in large bowl.
In skillet, melt butter, add chopped celery, cook till crisp-tender. Add shallots and celery leaves and cook till softened. Add cherries and their liquid. Boil til port is almost completely evaporated (about 3 mins). Stir mixture into wild rice adding almonds, sage, salt and pepper.
Can be made 1 day ahead. To reheat, melt 3 tbs butter over medium heat, add stuffing, cook, stir often until warmed.
Use to stuff the turkey. Use remainder as side dish.
