Wild Rice Stuffing With Grapes and Hazelnuts

• 2 (8 ounce) cans chicken broth (low sodium)
• 1 cup wild rice (250 mL)
• 4 slices bacon, diced
• 1 tablespoon butter, unsalted (15 mL)
• 1 12 cups diced onions (375 mL)
• 34 cup diced celery (175 mL)
• 1 12 cups sliced button mushrooms (375 mL)
• 2 cloves fresh minced garlic
• 1 teaspoon fresh minced thyme (5 mL)
• 14 teaspoon salt (1 mL)
• 14 teaspoon ground black pepper (1 mL)
• 2 tablespoons chopped fresh parsley (25 mL)
• 1 cup hazelnuts, toasted and coarsely chopped (250 mL)
• 1 12 cups california grapes (375 mL)

1. In heavy saucepan, bring chicken broth to a boil.
2. Add wild rice and stir.
3. Cover pan and reduce heat to low.
4. Let simmer for one hour, until rice is tender and has popped open.
5. Meanwhile, cook bacon in fry pan over medium heat until almost crisp, about 8-10 minutes.
6. Add butter to bacon pan, and then add onions, celery, mushrooms, garlic, thyme, salt and pepper.
7. Cook over medium heat for 5-7 minutes, until onions are translucent.
8. Remove from heat and fold in parsley, hazelnuts and grapes.
9. Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.
10. Stuffing may be used to fill turkey, game hens, chicken or whatever you choose.
11. Stuffing may also be baked separately in a casserole dish covered with foil.
12. Bake at 350F (180C) degrees for 20-30 minutes until hot throughout.
13. Notes: If you make ahead and refrigerate, cook time will be 30-40 minutes until hot.
14. To toast hazelnuts, place in 350F (180C) degree oven for 9-12 minutes.
15. Rub in a clean dishtowel to remove skins.

chicken broth, wild rice, bacon, butter, onions, celery, button mushrooms, garlic, thyme, salt, ground black pepper, parsley, hazelnuts, california grapes

Taken from www.food.com/recipe/wild-rice-stuffing-with-grapes-and-hazelnuts-465475 (may not work)