Brandied wild rice, cornbread and pecan stuffing
Yield 8-10 servings
Ingredients
- 4 slices bacon, diced into 1/4-inch pieces
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup diced celery
- 1 cup shiitake mushrooms, cleaned, sliced
- 1/3 cup minced Italian parsley
- 2 tablespoons chopped fresh sage
- 1-1/2 cups cooked wild rice
- 4 cups crumbled dry cornbread made without sugar
- 3/4 cup chopped pecans
- 3/4 cup (1-1/2 sticks) butter, melted
- 1/2 cup diced dried apricots
- 1/2 cup chicken or vegetable broth, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup brandy
Instructions
- In a large heavy skillet over medium-high heat, cook bacon, stirring often, until browned. (Note: You can also use a large electric skillet heated to 350F.) Transfer the cooked bacon to a plate lined with paper towels to drain.
- To the skillet with the bacon grease, add onions, garlic and celery. Cook, stirring occasionally, for eight minutes, or until the onions are glossy.
- Add the mushrooms, Italian parsley and sage. Cook, stirring occasionally, for another eight minutes.
- Add the wild rice, cornbread, pecans, butter, apricots, chicken or vegetable broth and black pepper to the vegetable mixture. Stir well to combine the stuffing ingredients.
- Pour brandy over the stuffing and cook for three to four minutes. Add more broth to the stuffing, if it is too dry.
- Stir in the cooked bacon pieces.
- Transfer the stuffing to a buttered casserole dish or stuff into an uncooked turkey.
- If using a casserole dish, bake at 350F for 20 to 25 minutes. If stuffed inside of a turkey, allow the stuffing to cook until the turkey is fully cooked.
- Remove the stuffing from the oven or the turkey and serve hot.
Courses Sides
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/brandied-wild-rice-cornbread-and-pecan-stuffing/