Wild Rice Stuffing With Wild Mushrooms

Recipe Ingredients

8 tablespoons	120ml	Butter - (1 stick)
4 tablespoons	60ml	Onions - (abt 2 3/4 lbs) - halved, and (large)
		Thinly sliced
1 1/4 lbs	567g / 20oz	Assorted wild mushrooms - sliced
		= (such as crimini and stemmed shiitake)
3 tablespoons	45ml	Chopped fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
5 cups	1185ml	Canned low-salt chicken broth
3 teaspoons	15ml	Chopped fresh sage
1 1/3 cups	213g / 7.5oz	Wild rice - (abt one 8-oz pkg)
1 1/4 cups	200g / 7.1oz	Long-grain white rice
1 3/4 cups	255g / 9oz	Coarsely-chopped dried pears - (optional)
3/4 cup	109g / 3.8oz	Chopped fresh Italian parsley - (to 1)

Recipe Instructions

Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; saute until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; saute until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.

Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.

To bake stuffing in turkey: Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered-side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake all of stuffing in baking dish: Preheat oven to 350 degrees. Generously butter 13- by 9- by 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered-side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, November 2001

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