Fruited Nut and Rice Stuffing with Pan Gravy Fruited Nut and Rice Stuffing with Pan Gravy

Author: Canadian Living

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.

  • Portion size 2 servings


  • 2 tablespoons butter
  • 2 onions chopped
  • 2 stalks celery chopped
  • 3/4 teaspoons dried thyme
  • 1 bay leaf
  • 1 cup wild rice rinsed
  • 3 1/2 cups chicken stock
  • 1 1/2 cup parboiled rice
  • 3/4 cups chopped dried apricots
  • 3/4 cups chopped toasted almonds
  • 1/4 cup hopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


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.)

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Fruited Nut and Rice Stuffing with Pan Gravy