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Cranberry/wild Rice Stuffing



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Cranberry/wild Rice Stuffing

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:



Recipe via Meal-Master (tm) v8.05

Title: Cranbery, Port and Walnut Relish
Categories: Condiments, Side dish, Fruits, Holidays
Yield: 1 Servings

-ELAINE RADIS BGMB90B
-MAKES 3 CUPS
12 oz Fresh cranberries
3/4 c Port wine
3/4 c Sugar
1 lg Tart cooking apple
-peeled; cored and finely
-diced
1/2 c Walnuts; chopped and
-lightly toasted

Combine the cranberries, prot and sugar in a saucepan. Cover, bring to a
boil and then trun the heat to low and cook for 12 or 15 minutes, stirring
occasionally. Stir in the apple while the liquid is still hot and let the
relish cool. It will thicken. Add the walnuts and serve at room
temperature.


Ingredients:

1/2 c Wild Rice, uncooked 1 c Water 1/4 c Raisins, dark or golden 5 Green
Onions (scallions), chopped 1 tb Vegetable Oil 1/2 c Celery -or- Fennel
Bulb, chopped 1 c Cranberries, fresh or frozen 1 ts Orange Rind, grated 1/2
t Dried Thyme

Put the wild rice in a saucepan. Add the water and raisins and cook over
medium heat for 1 hour, or until the rice is tender. Drain

Saute the onions and celery (or fennel bulb) in the oil until tender. Add
the cranberries, orange rind, thyme and rice. Stuff into two Cornish hens
or a 3-pound chicken, or use with turkey breast. Bake in a 350-degree oven
for 1 hour, or until the poultry is done.

~End Recipe Export- "Then to the spicy nut-brown ale." - Milton

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Serves:

4 Servings

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