Wild Rice Stuffing

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup wild rice, cooked as per instructions
• 2 tablespoons butter, plus extra for coating chicken
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 tablespoons marjoram leaves, plus extra for coating chicken
• 2 tablespoons fresh sage, torn in pieces, plus extra for coating chicken
• 2 cups dry red wine
• 2 cups rye bread cubes, dried
• 1 cup portabella mushroom, diced
• salt and pepper
• 1 egg
• 1 tablespoon caraway seed
• 1 cup chicken broth

Recipe

• 1 melt butter in a skillet over medium heat.
• 2 add onion, garlic, carrot and herbs.
• 3 sauté for 5 minutes, then add the wine.
• 4 simmer for about 10 minutes to reduce the wine to a tight paste.
• 5 add the wild rice, rye bread and mushrooms.
• 6 stir and season with salt and pepper.
• 7 scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of chicken broth.
• 8 mix thoroughly until evenly moistened.
• 9 stuff chicken, and bake as desired until done.
• 10 any extra stuffing place in baking dish, and cook in preheated oven at 350°f for 20 minutes.