Brussels sprouts and bacon star in this savoury stuffing. Whether you choose roast turkey or goose, this stuffing will complement it perfectly.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2012
- 1/2 cup wild rice
- 1 rosemary focaccia (about 1 lb/ 450 g), cut in 1/2-inch (1 cm) cubes
- 5 slices bacon chopped
- 8 Brussels sprouts halved and shredded
- 1 1/4 cup sodium-reduced chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh sage
MethodIn small saucepan, bring wild rice and 2 cups water to boil; reduce heat, cover and simmer until most of the rice is split and tender, about 45 minutes. Remove from heat; let stand, covered, for 5 minutes. Drain and transfer to large bowl; stir in focaccia.
Meanwhile, in large Dutch oven, cook bacon over medium heat, stirring occasionally, until crisp and golden, about 8 minutes. Using slotted spoon, transfer to paper towel–lined plate.
Drain all but 2 tbsp fat from pan. Stir in brussels sprouts, 1/4 cup of the broth, salt and pepper; cook, stirring, until bright green and wilted, about 2 minutes.
Stir in parsley, thyme, sage and bacon; cook, stirring, for 1 minute. Scrape over rice mixture; drizzle with remaining broth and 1/2 cup water, tossing to coat. Scrape into 10-inch (3 L) oval baking dish; cover and refrigerate until liquid is absorbed, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Cover and bake in 350ºF (180ºC) oven for 30 minutes. Uncover and bake until top is crisp and golden, about 10 minutes.
Nutritional facts Per each of 12 servings: about
- Fibre 3 g
- Sodium 443 mg
- Sugars 1 g
- Protein 6 g
- Calories 163.0
- Total fat 4 g
- Potassium 101 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 25 g
- Iron 16.0
- Folate 25.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 20.0