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Wild Rice Poultry Stuffing - Jennifer Kaster

Wild Rice Poultry Stuffing

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1 week left until Christmas Eve!  Many families are getting together in the next week or two to share a holiday feast together.  Here’s a twist to your usual stuffing – and it’s gluten free!

 

WILD RICE POULTRY STUFFING

4 Tbsp butter, melted                1/2 tsp each salt & pepper
1/2 c. chopped onion                     1 tsp. poultry seasoning
1/4 c. chopped celery                     2 cups cooked wild rice
1/2 c. chopped mushrooms           1/2 c. dried cranberries
1 lg. garlic clove chopped                 1/2 c. sliced almonds
1 Tbsp chopped fresh parsley OR 1 tsp dried
1 1/2 tsp chopped fresh rosemary OR 1/2 tsp dried

Melt butter in large skillet.  Add the onion and celery and saute, covered, over medium-low heat for 5 minutes.
Add mushrooms and garlic and saute for an additional 5 minutes over medium heat.
Remover from heat and add the salt, pepper, poultry seasoning, wild rice, dried cranberries and almonds.
Bake in a casserole at 325F for 30-40 minutes or use to stuff a 4lb roasting chicken.   Serves 4-6.
Enjoy!

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