Recipe courtesy of Rick Rodgers
Show: Cooking Live
Save Recipe Print
Total:
2 hr 10 min
Prep:
40 min
Cook:
1 hr 30 min
Yield:
about 10 cups
Level:
Easy

Ingredients

Directions

In a small bowl, mix the dried cherries and port and let stand while preparing the stuffing.

Bring a large pot of lightly salted water to a boil over high heat. Add the wild rice and reduce the heat to medium. Cook until the wild rice is tender and most of the grains have burst, 45 to 60 minutes. Drain well and rinse under cold running water. Place the rice in a large bowl.

In a large skillet, melt the butter over medium heat. Add the chopped celery and cook until crisp-tender, about 5 minutes. Add the shallots and celery leaves and cook until softened, about 2 minutes. Add the cherries and their soaking liquid. Boil until the port has almost completely evaporated, about 3 minutes. Stir the mixture into the wild rice, along with the almonds, sage, salt and pepper. (The stuffing can be prepared up to 1 day ahead, stored in self-sealing plastic bags and refrigerated. To reheat the stuffing, melt 3 tablespoons unsalted butter over medium heat in a large skillet or Dutch oven. Add the stuffing and cook, stirring often, until warmed.

Use to stuff the turkey. Place any remaining dressing in a buttered baking dish, cool, cover, and refrigerate. To reheat, drizzle with about 1/4 cup broth and bake in a preheated 350 degree oven for about 20 minutes.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Christmas Cherries

Recipe courtesy of Ree Drummond

Wild Rice Pilaf

Recipe courtesy of Sandra Lee

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Stuffed Cabbage

Recipe courtesy of Ina Garten

Macadamia-Almond Christmas Cookies

Recipe courtesy of Nancy Fuller

Easy Rice Bake Casserole

Recipe courtesy of The Neelys

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Stuffed Shells with Arrabbiata Sauce

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword