Apricot Orange Wild Rice Stuffing
Dr. Heather Boyd-Roberts

This is a great gluten free substitute for traditional dressing. With this recipe you can stuff a 20-pound turkey.

2 tbls butter
2 onions, finely chopped
2 stalks celery, chopped
1 clove garlic, minced
2 ½ cups chicken stock
¾ cup orange juice
2 cups long grain brown rice
¾ cup wild rice
1 tsp dried sage
1 tsp dried thyme
pinch of ground cloves
1 cup chopped unsulfured dried apricots
¼ cup currants
¾ cup pine nuts, toasted
¼ cup parsley, chopped
1 tsp salt and pepper

Place pine nuts on a baking sheet and bake in a preheated 350F oven for 10 minutes. Stir frequently. Remove from oven and set aside.

Sauté onions, celery, and garlic with butter for 3-5 minutes or until soft. Pour in stock and orange juice and bring to boil. Add brown and wild rice, sage, thyme and cloves. Cover and simmer 35 minutes. Stir in apricots and currants and simmer covered 10-15 minutes longer or until rice is tender. Add pine nuts, parsley, salt and pepper. Cover and refrigerate up to 2 days. Cool completely prior to stuffing your turkey. Ideally make the day before and refrigerate over night.