Recipe - Wild Rice Dried Cherry And Almond Stuffing

1 cup Dried cherries; (about 4
ounces)
2/3 cup Tawny or ruby port
2 cup Wild rice; rinsed (11
ounces)
2 tablespoon Butter; (plus 3 tablespoons
; butter if making
; ahead)
3 md Celery ribs; finely chopped,
; plus 1/3 cup finely
; chopped
Celery leaves
One half cup Minced shallots
1 cup Toasted slivered almonds; (4
ounces)
4 teaspoon Chopped fresh sage or 2
teaspoons dried
Three fourths teaspoon Salt
One half teaspoon Freshly milled black pepper
One fourth cup Homemade turkey stock or
reducedsodium
; chicken broth

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 crisptender, 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 selfsealing 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 One fourth cup
broth and bake in a preheated 350 degree oven for about 20 minutes.

Yield: about 10 cups

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9236

Converted by MM_Buster v2.0l.