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Long & Wild Holiday Stuffing

by Jonathan Cheung

Fresh herbs make a huge difference, and if you let the stuffing sit the flavours will meld and deepen.

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Long & Wild Holiday Stuffing

Ingredients

  • 2 cups / 500 mL Dainty Long & Wild Rice blend
  • 4 cups / 1 L Chicken or Vegetable Stock
  • 5 slices of Bacon, diced
  • 1 large Onion, diced
  • 2 cloves of garlic, minced
  • 3 stalks of Celery, diced
  • 1 Green Apple, diced
  • 2 Tbsp. fresh Sage, chopped
  • 1 Tbsp. fresh Thyme, chopped
  • 2 Tbsp. / 30g Butter
  • 2 cups/ 150g Mushrooms, sliced
  • 1/3 cup / 40g Pecans, toasted and coarsely chopped
  • 4 Tbsp. fresh Parsley, finely chopped

Preparation

1

Cook the rice in the stock, in your rice cooker or on the stovetop following package directions.

2

Meanwhile, heat a large sauté pan on medium-high heat. Add the bacon and cook for 4 minutes until crisp.

3

Add the Onion, Garlic and Celery. Sauté for about 6 minutes until caramelized.

4

Add the Apple, Sage & Thyme. Cook for 2 minutes. Then place contents of sauté pan into a large bowl and set aside.

5

Place pan back on heat, high heat. Add the butter and mushrooms, cook for 12 minutes. Add the mushrooms to the large bowl with other cooked ingredients.

6

To finish, fluff the cooked rice with a fork and add to the large bowl. Add the toasted Pecans and chopped parsley. Stir to combine, adjust seasoning with salt & pepper and serve.


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