Wild Rice Stuffing

Serves 12

For a classic stuffing, place the rice mixture in the cavity of a turkey before roasting. Make sure to get an accurate temperature reading on the stuffing as well as the bird--both should reach an internal temperature of 165°. You can also make this to serve alongside a roast or ham.

Ingredients:

• 1 1/2 cups chopped celery
• 1 cup chopped onion
• 1 cup uncooked wild rice
• 2 garlic cloves, minced
• 4 cups fat-free, less-sodium chicken broth
• 1 1/2 tablespoons chopped fresh sage
• 1 cup uncooked long-grain brown rice
• 1/2 cup dried sweet cherries
• 1/2 cup chopped dried apricots
• 1/2 cup chopped pecans, toasted
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions:

1. Heat a Dutch oven over medium-high heat.
2. Coat pan with cooking spray.
3. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes.
4. Stir in broth and sage; bring to a boil.
5. Cover, reduce heat, and simmer 25 minutes.
6. Stir in brown rice, and bring to a boil.
7. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed.
8. Remove from heat; let stand, covered, 10 minutes.
9. Stir in cherries and remaining ingredients.