One of my favorite holidays of the year is quickly approaching – Thanksgiving! My all time BEST recipes is Wild Rice Stuffing with Cranberries & Dry Roasted Hazelnuts! It’s definitely a mouthful to say, but trust me, once you try it; you’ll be stuffing your mouth FULL of it!!
- 3 cups water
- 2 chicken or veggie bouillon cubes
- 1 cup wild rice mix
- 1 teaspoon dry rubbed sage
- 1/4 cup hazelnuts dry roasted
- 1.4 cup dried cranberries
- 1/2 teaspoon dry rubbed sage
Bring water and bouillon cubes to a boil in a large pot.
Stir in rice and 1 teaspoon dry rubbed sage.
Cover and reduce to a simmer for 40 minutes (being sure to check the water level around 30 minutes)
While you are waiting, cut the hazelnuts in half and throw them in a skillet over medium heat. Dry roast them for 30-60 seconds until they are lightly browned. Be sure to remove from heat in a timely manner, they can burn very quickly.
After 30-40 minutes, there should be just a small amount of water left in the pain. Add the cranberries and roasted hazelnuts. Cook uncovered for an additional 5-10 minutes or until all of the water is gone.
Stir in the other 1/2 teaspoon dry rubbed sage, and serve!
*This will make 6 servings, adjust ingredient count as needed*
There is my personal go-to Thanksgiving side dish. I would love for you to share yours in the comments below!
PTC_therapy November 8th, 2017
Posted In: General