Wild Rice Stuffing with Nuts and Cherries

This needs to be cooled before stuffing the turkey, so prep this at least an hour before the turkey is ready to go in the oven. Or to cook separately, put it in a covered baking dish at 350 for 20 minutes.

Obviously you can cook your rices at the same time, they just cook at different speeds, so different pots (natch).

2 cups of white rice

Cook the rice in 4.5 cups water (or broth for the best taste) for about 25 minutes.

1 cup of wild rice

Cook the rice in 4.5 cups water (or broth for the best taste) for about 45 minutes. Mix with white rice.

While the rice is cooking, dice:

1 cup of onion

1 cup celery

To which you will add:

1 cup of dried cherries

1 teaspoon rubbed sage

1 cup pecan halves

1 cup of pitted prunes, quartered

And you can also add:

2 teaspoons dried thyme

2 teaspoons dried marjoram

In a heated pan: 2 tablespoons of fat (your choice), toss in the vegetables and fruit. Cook for about 5 minutes, stirring regularly until the vegetables are wilted.

Mix together, add salt and pepper. Stuff and bake.

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