Wild Rice, Apple and Hazelnut Stuffing

• 1 cup water
• 14 cup wild rice, uncooked
• 4 cups bread or 4 cups stuffing cubes
• 2 tablespoons butter or 2 tablespoons vegetable oil
• 12 large onion, diced (about 1 cup)
• 2 stalks celery, diced
• 1 medium carrot, diced
• 1 large granny smith apple, cored and diced
• 2 cups vegetable stock
• 12 teaspoon cracked black pepper
• 1 teaspoon dried thyme
• 2 tablespoons fresh sage, chopped
• 1 teaspoon salt
• 14 cup nuts, chopped (hazelnuts, walnuts or pecans)

1. In a small saucepan, cook wild rice with 1 cup of water.
2. Preheat oven to 400F.
3. Heat butter or oil in a large pan.
4. Saute onion, celery and carrot over medium heat until tender.
5. Add apples, stock, black pepper, herbs and salt and bring to a simmer.
6. Take pan off heat and stir in bread crumbs and wild rice.
7. Scrape stuffing into a 2 quart casserole and top with chopped nuts, pressing mixture down.
8. Bake, uncovered, for 20 minutes or until top is golden brown.

water, wild rice, bread, butter, onion, stalks celery, carrot, granny smith apple, vegetable stock, cracked black pepper, thyme, fresh sage, salt, nuts

Taken from www.food.com/recipe/wild-rice-apple-and-hazelnut-stuffing-399547 (may not work)