Wild Rice Stuffing with Dried Cherries & Hazelnuts

I love Thanksgiving traditions, but I can't stick to the "traditional" recipes. This Wild Rice Stuffing Recipe, introduced a few years ago, has become a staple on my Thanksgiving table. It offers an herbaceous twist on classic stuffing, brimming with whole grain goodness and vibrant flavors. If you're looking for a healthier, delicious alternative to traditional stuffing, give this recipe a try. Enjoy a flavorful and nourishing holiday meal!
wild rice stuffing recipe by Anna, fertility nutritionist

SERVES: 10-12 | ACTIVE TIME: 20 MIN

INGREDIENTS

  • 2 cups quinoa, cooked (I used tri-color quinoa from Trader Joe’s) 
  • 4 cups wild rice, cooked 
  • 2 lb Italian chicken sausage, no casing
  • 1/4 cup olive oil
  • 4 large shallots, chopped (~3/4 cup)
  • 5 garlic cloves, minced
  • 2 cups celery, diced
  • 3 Tbsp fresh rosemary, chopped
  • 3 Tbsp fresh thyme leaves, chopped
  • 3 Tbsp chopped fresh sage, chopped
  • 1 cup dried pitted cherries, coarsely chopped
  • 1 cup toasted hazelnuts, coarsely chopped
  • salt & pepper, to taste

PREPARATION

  • Cook quinoa & wild rice separately, adding slightly less water than usual for al-dente grains. (For more flavor, use veg stock instead of water when cooking). Once cooked, combine grains in a large bowl. 
  • Preheat oven to 350 degrees.
  • Add olive oil to a large skillet over medium-high heat. When oil gets hot, add shallots + a generous pinch of salt. Cook, stirring often, until tender, ~3 minutes, then toss in the garlic. Continue to cook until fragrant, ~a minute, then add celery. Keep cooking until celery begins to soften, another ~2 to 3 minutes.
  • Add ground chicken sausage, breaking up clumps as it cooks. Allow chicken to lightly brown (~7 minutes), stirring frequently. You may need to turn heat to high to brown the meat. 
  • Add rosemary & sage to the skillet. Stir together for ~1-2 min, remove from heat, then toss in the thyme. 
  • Combine sausage & herbs and all of the remaining olive oil with the rice & quinoa in large bowl. Mix well. 
  • Stir in chopped cherries & hazelnuts. Taste for salt; add more salt along with black pepper as desired.
  • Cover and warm in the oven minutes before serving.

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