Cranberry-Pear Wild Rice Stuffing
Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dried cranberries lends a delicious flavor.
Bread stuffing / Thanksgiving
Vegan / Healthy
prepared vegetable broth
or 2 ½ cups water with 1 vegetable bouillon cube
raw wild rice
medium red onion
large celery stalk
medium firm pears
such as bosc, cored and diced
whole grain bread
pecans or walnuts
salt-free seasoning blend
like Frontier or Mrs. Dash
¼ to ½
salt and freshly ground pepper
apple or pear juice
or as needed
Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
Preheat the oven to 375°F.
Heat the oil in a medium-sized skillet. Add the onion and sauté until translucent. Add the celery and sauté over medium heat until both are golden.
Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine.
Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.
Transfer the mixture to a lightly oiled large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.
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