• 176calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B9, H, C, D, P
MineralsNatrium, Fluorine, Silicon, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) butter

  2. 1 tablespoon(s) butter

  3. 6 slice(s) dry white bread , broken into fine pieces

  4. 4 cup(s) cooked wild rice

  5. 1 cup(s) coarsely chopped hazelnuts

  6. 1 cup(s) dried cranberries

  7. 1/2 cup(s) finely chopped shallots

  8. 4 firm pears , peeled, cored, and cut into 3/4-inch cubes

  9. 2 teaspoon(s) dried savory leaves

  10. 1/2 cup(s) finely chopped fresh parsley

  11. 1/2 teaspoon(s) salt

  12. 1 teaspoon(s) cracked black pepper

  13. 2 large eggs , lightly beaten

  14. 1 cup(s) apple cider

Instructions Jump to Ingredients ↑

  1. Make the stuffing: Preheat the oven to 350 degrees F. Coat an 8 1/2- by 11-inch baking dish with 1 tablespoon butter. Combine the bread, wild rice, hazelnuts, and cranberries in a large bowl and toss to mix. Melt 1/4 cup butter in a large skillet and saute shallots and pears over medium heat until golden -- about 10 minutes. Add savory, parsley, salt, and pepper and continue to cook -- about 2 minutes. Pour the butter mixture over bread mixture and toss well. Transfer the stuffing to the prepared pan and press down to compact.

  2. Bake the stuffing: Mix the eggs and apple cider together and pour over the stuffing mixture. Cover with foil and bake for 30 minutes. Remove the foil and continue to bake until brown -- about 15 more minutes. Serve hot alongside roasted turkey and gravy.


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