Apple, wild rice and cranberry stuffing

    (1)

    This stuffing recipe makes enough to fill one large turkey or a goose. Don't pack it too tight - if you have any additional stuffing, you can place it in a baking dish, cover with buttered tin foil and cook alongside the turkey in the oven for about 45 minutes.


    1 person made this

    Ingredients
    Serves: 8 

    • 175g basmati and wild rice mix
    • salt
    • 75g dried cranberries
    • 115g dry white bread
    • 50g butter
    • 1 large onion, finely chopped
    • 2 celery stalks, sliced
    • 1 large cooking apple, peeled and diced
    • 1 small bunch flat leaf parsley, finely chopped
    • 2 tablespoons Herbes de Provence
    • freshly ground black pepper
    • 125ml chicken or vegetable stock

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Cook the rice in salted water according to packet instructions.
    2. Place cranberries in a heat proof bowl and cover with hot water. Set aside for 1 minute to soften, then drain well.
    3. Preheat the oven to 180 C / Gas 4.
    4. Cut bread into cubes and spread out on a baking tray. Bake the bread until lightly toasted and browned.
    5. Melt butter in a pan; fry onion and celery over medium-low heat until softened, about 10 minutes, stirring often. Add apple and fry for another 5 minutes.
    6. Add parsley and Herbes de Provence. Fry, stirring, for 1 more minute. Set aside to cool.
    7. In a large bowl mix the cooled rice with the contents of the pan, bread cubes and stock until well combined and evenly moistened. Season to taste with salt and pepper and loosely fill the bird and cook in the oven according to recipe.

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