A delicious, fresh thyme-seasoned wild rice stuffing with bacon, onion, celery, mushrooms, garlic, parsley, toasted hazelnuts and sweet, seedless grapes.

Wild Rice Stuffing with Grapes & Hazelnuts

2 (28-ounce) cans low-sodium chicken broth

1 cup wild rice

4 slices bacon, diced 1/4-inch

1 tablespoon butter, unsalted

1 medium onion (1 1/2 cups chopped), diced 1/4-inch

2 stalks (3/4 cup chopped) celery, diced 1/4-inch

1 1/2 cups button mushrooms, sliced

2 cloves fresh garlic, minced

1 teaspoon fresh thyme, minced

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons fresh parsley, chopped

1 cup hazelnuts, toasted and coarsely chopped

1 1/2 cups California seedless grapes, picked from stem and rinsed

1. In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan, and reduce heat to low. Let simmer for one hour, until rice is tender and has “popped” open.
2. Meanwhile, cook bacon in fry pan over medium until almost crisp, about 8 to 10 minutes.
3. Add butter to bacon pan, then add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5 to 7 minutes, until onions are translucent.
4. Remove from heat and fold in parsley, hazelnuts and grapes.
5. Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.

Makes 6 1/4 cups.

Cooking Notes:

• Stuffing may be used to fill turkey, game hens, chicken or whatever you choose.
• Stuffing may also be baked separately in a casserole dish covered with foil. Bake at 350°F (175°C) for 20 to 30 minutes until hot throughout. If you make ahead and refrigerate, baking time will be 30 to 40 minutes until hot
• To toast hazelnuts, place in 350°F (175°C) oven for 9 to 12 minutes. Rub in a clean dishtowel to remove skins.

Recipe provided courtesy of California Table Grape Commission.