Wild Rice & Date Stuffing

Submitted by United Church of God on Thu, 2011-05-26 14:30
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Description

Try this stuffing for your next Thanksgiving dinner...or tonight, either way :)

Summary

Yield
Servings
Source

Anke Dunn, Tulsa OK

Prep time1 1⁄2 hours

Ingredients

2Tablespoonbutter
2Cupchopped onion
1Cupgrated carrots
1Cupred bell pepper (chopped)
6Cupdry bread cubes
1Cupbrown rice (cooked)
3Cupwild rice (cooked)
1Cuppitted dates (rolled in oat flour, not dextrose, coarsely chopped)
1⁄2Cupfresh parsley (minced and toasted)
1Cupalmonds (slivered and toasted)
1 1⁄2Teaspoondried rosemary
1 1⁄2Teaspoonfresh thyme
1 1⁄2Teaspoonsage (crumbled)
1Cupchicken broth
  salt to taste

Instructions

Heat oven to 325. In Dutch oven, cook butter, onion, carrot, and red pepper over medium heat, stirring occasionally, until onion is soft. Remove from heat. Stir in remaining ingredients, adding just enough broth to moisten. Blend well. Place in buttered 9x13 baking dish. Cover and bake 45-60 minutes until heated through. Remove cover during last 15 minutes to crisp top.

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