Wild Rice and Grape Stuffing
This recipe is best cooked inside poultry, rather than baked separately as a side dish.
- Yield: Makes 6 cups
Source: Martha Stewart Living, November 1999
- 1 tablespoon extra-virgin olive oil
- 4 ounces pancetta, cut in 1/4-inch dice
- 1 yellow onion, chopped
- 1 rib celery, chopped
- 1 teaspoon fresh thyme, leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Madeira wine
- 4 cups cooked wild rice
- 1 cup green grapes, cut in half lengthwise
- 2/3 cup whole, unblanched almonds, toasted and roughly chopped
Line a baking sheet with several thicknesses of paper towels. Heat the olive oil in a medium skillet over medium heat. Add the pancetta, and cook until golden and crisp, about 6 minutes. Using a slotted spoon, transfer the pancetta to paper towels, and allow to drain.
Add the chopped onion and celery to pan, and cook until slightly softened, about 4 minutes. Add the thyme, salt, pepper, and Madeira; cook about 30 seconds. Remove from heat.
In a large bowl, toss the pancetta, onion mixture, rice, grapes, and almonds. Use to stuff turkey or hens just before baking. If not using immediately, store in the refrigerator, covered with plastic wrap, until ready for use.