Fruited Nut and Rice Stuffing with Pan Gravy
If you're fortunate enough to have extra after stuffing the bird, place it in a greased casserole and drizzle with 1/2 cup (125 mL) Giblet Stock; heat in 400°F (200°C) oven for 25 to 30 minutes.
Servings: 8 cups (2 L)
Ingredients:
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2 tbsp (25 mL) butter
2 onions, chopped
2 stalks celery, chopped
3/4 tsp (4 mL) dried thyme
1 bay leaf
1 cup (250 mL) wild rice, rinsed
3-1/2 cups (875 mL) chicken stock
1-1/2 cups (375 mL) parboiled rice
3/4 cup (175 mL) chopped dried apricots
3/4 cup (175 mL) chopped toasted almonds
1/4 cup (50 mL) hopped fresh parsley
1/4 tsp (1 mL) each salt and pepper
Preparation:
In Dutch oven, melt butter over medium heat; cook onions, celery, thyme and bay leaf for 5 minutes or until softened. Stir in wild rice; add stock and bring to boil. Reduce heat to low and simmer, covered, for 20 minutes.
Add parboiled rice; cook, covered, for 15 to 20 minutes or until rice is tender and liquid absorbed. Discard bay leaf. Stir in apricots, almonds, parsley, salt and pepper. Let cool completely. (Stuffing can be covered and refrigerated for up to 2 days or frozen for up to 2 weeks; thaw in refrigerator for 48 hours.)
Additional Information
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Pan Gravy
Pan drippings from turkey
3 tbsp (50 mL) all-purpose flour
2 cups (500 mL) Giblet Stock
Salt and pepperSkim off fat from drippings in roasting pan. Stir flour into pan drippings; cook, stirring, over medium heat for 1 minute. Whisk in stock and bring to boil, stirring to scrape up brown bits. Reduce heat and simmer for 5 minutes. Season with salt and pepper to taste. Strain if desired.
Makes 2 cups (500 mL)
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