I’ve been making this “stuffing” since I first got the November issue of Bon Appétit in 1999. I use quotes because, while this makes a wonderful stuffing, it works just as well as a side dish. It’s really just a fancy pilaf. Just skip the baking portion if you’re serving it as a side dish. Essentially all the baking does is reheat it. What I really love about this recipe, aside from the wonderful flavor of course, is the bright color of the cranberries and the green onions. It makes it look so festive.
I find that this recipe makes far too much stuffing for most occasions. Though the suggested yield is 12 to 16 servings, there’s usually so much other food on the table during the holidays it really can go a lot farther. If I make it for the holidays I make a whole batch at Thanksgiving. I use half right away, then I freeze the other half until Christmas. Any other time I just cut the recipe in half.
Last night was one of those “other times”. I’m not a big celebrator of Valentine’s Day. It’s far too commercialized for my tastes. (My husband and I love each other 365 days a year. We don’t need to be reminded to do so every 14th of February.) However, the restaurant scene is a nightmare on V-Day. I can only imagine it was even more so yesterday, being that the holiday fell on a Saturday. So, I invited my parents over to have dinner with my husband and I.
Despite my feelings of the holiday, I thought it would still be fun to stick to a red theme, and the menu reflected that decision. I made 4 dishes, this one included, all with at least some red color in them. One of the other dishes was Baby Spinach and Pomegranate Salad. The other two I’ll reveal later in the week.
- 1/2 cup (1 stick) butter
- 2 large onions, chopped
- 1 or 2 cloves garlic, minced
- 6 3/4 cups low-salt chicken broth
- 2 cups wild rice
- 2 cups long-grain brown rice
- 2 cups dried cranberries
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1 1/2 cups hazelnuts, toasted, husked and coarsely chopped (see Notes)
- 1 cup chopped green onions
- Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and sauté for 3 minutes. Add garlic and continue to sauté until onions are tender, about 1 minute more. Add chicken broth, and bring to a boil. Add wild rice, and reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice. Cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
- Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
- Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 30 minutes.
- Preheat oven to 350ºF. Butter 15 x 10 x 2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.
My Green Bean And Hazelnut Salad recipe shows an easy method for toasting and husking the hazelnuts.