SHIITAKE MUSHROOM, CRANBERRY, LONG GRAIN & WILD RICE STUFFING
This wild and long-grain rice dish is a delicious alternative to the traditional bread stuffing. If being used to stuff a turkey, this will be ideal for an 8- to 10-lb (3.63- to 4.54-kg) turkey. Combining rices makes for a unique holiday recipe that can also be served as a side dish. The cranberries provide a burst of sweetness and the pine nuts give it crunchiness. You can find packages of wild and long-grain rice already blended at your local grocer’s as both cook at the same rate.
4 tbsp (60 mL) unsalted butter, divided 2 medium shallots, thinly sliced
⅓ cup (80 mL) pine nuts
4 oz (115 g) stemmed shiitake mushrooms, about 1½ cups (375 mL)
1 tbsp (15 mL) fresh rosemary, finely chopped 1 tbsp (15 mL) fresh thyme leaves
Salt and freshly ground pepper
4 cups (1 L) vegetable broth
2 cups (500 mL) long-grain and wild rice blend 1 cup (250 mL) cranberries, fresh or frozen 1 tsp (5 mL) salt
½ tsp (2 mL) freshly ground pepper
1 Melt 2 tbsp (30 mL) butter over medium heat in a large pot. Add shallots and sauté for 10 minutes until caramelized and slightly crispy. Add pine nuts and sauté for an additional 2 minutes until they are slightly golden. Transfer to medium bowl.
2 Melt remaining 2 tbsp (30 mL) of butter over medium heat. Add mushrooms, rosemary and thyme and sauté for 2 minutes until mushrooms are soft, golden and fragrant. Transfer mushrooms to bowl with shallots and season with salt and freshly ground pepper.
3 In the same pot, add broth and bring to a boil. Mix in rice and reduce heat to simmer; cover and cook for 15 minutes until rice is ten- der and liquid is almost absorbed. Stir in cranberries and mushroom mix. Cover and simmer for 5 minutes until liquid is absorbed. Turn off burner and keep covered for 10 minutes. Season with salt and freshly ground pepper, fluff rice with fork and serve. As a turkey stuffing, spoon stuffing into turkey cavity just before roasting. If there is excess stuffing, place in a small baking dish, cover, and heat in oven just before serving. Serves 6 to 8
WHAT TO SERVE
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