Date & Apricot Wild Rice Stuffing

Yields: 10 | Preptime: 60 minutes

Ingredients:

1 c Hadley's Pitted Deglet Noor Dates (chopped)
2 c Wild Rice
1 Apple (peeled, cored & chopped)
1 Onion (chopped)
2 Celery Stalks (chopped)
3 T Butter
1 t Dried Rosemary
1/2 t Dried Thyme
2/3 c Ham (diced)
1/2 c Hadley's Dried Apricots
3/4 t Salt
1/2 t Pepper

Instructions:

Rinse rice. Bring to a boil about four cups of water. Add rice and cook at a rolling boil for 40 minutes with lid off, or until rice is tender. Drain. Meanwhile, sauté onions and celery in butter in a medium skillet over medium-high heat for 4-5 minutes, or until soft. Stir in rosemary and thyme and remove from heat. In a large bowl, combine rice with onion-celery mixture and remaining ingredients. Season with salt and pepper. Spoon into a buttered 2 quart baking dish.* Cover and bake at 350 degrees for 30 minutes, or until hot. Makes 10 servings.

*Alternatively, use this to stuff a turkey, chicken or Cornish hen. Allow ½ cup stuffing for each pound of meat.

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Missing ingredients?  Don't wait too long to make your next incredible meal!

Missing ingredients?  Don't wait too long to make your next incredible meal!