Wild Rice Stuffing with Pearl Onions

Name: Wild Rice Stuffing with Pearl Onions
Yield: makes 8 to 10 servings
Ingredients: 6 tablespoons (3/4 stick) butter; 18 ounces pearl onions, blanched in boiling water 1 minute and peeled; 4 1/2 cups low-sodium chicken broth; 3 tablespoons chopped fresh thyme; 1 1/4 cups wild rice (about 6 1/2 ounces); 1 1/4 cups long-grain white rice; 1 (6-ounce) package dried apricots, coarsely chopped; 1 cup dried tart cherries; 1 cup raisins; 1 cup pecans, toasted and chopped

November 7, 2012

Whoever believes that bread-based stuffing is the only one worth eating hasn’t tried this wild rice version. Alongside perfectly cooked poultry, its blend of sweet and savory stands out as a great-tasting, healthier alternative to plain old stuffing. Pearl onions are sweeter than their larger cousins and they add a nice visual touch, so seek them out in the market’s frozen section. And to fortify nutrients, substitute with brown rice, which requires a little more cooking time than white.

Recipe notes

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