• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Cranberry/wild Rice Stuffing

  • Recipe Submitted by on

Category: Diabetic, Fruit, Vegetables, Grains

 Ingredients List

  • 1/2 c Wild Rice, uncooked 1 c Water 1/4 c Raisins, dark or golden 5 Green
  • Onions (scallions), chopped 1 tb Vegetable Oil 1/2 c Celery -or- Fennel
  • Bulb, chopped 1 c Cranberries, fresh or frozen 1 ts Orange Rind, grated 1/2
  • t Dried Thyme
  • Put the wild rice in a saucepan. Add the water and raisins and cook over
  • medium heat for 1 hour, or until the rice is tender. Drain
  • Saute the onions and celery (or fennel bulb) in the oil until tender. Add
  • the cranberries, orange rind, thyme and rice. Stuff into two Cornish hens
  • or a 3-pound chicken, or use with turkey breast. Bake in a 350-degree oven
  • for 1 hour, or until the poultry is done.
  • ~End Recipe Export- "Then to the spicy nut-brown ale." - Milton
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Recipe via Meal-Master (tm) v8.05

Title: Cranbery, Port and Walnut Relish
Categories: Condiments, Side dish, Fruits, Holidays
Yield: 1 Servings

12 oz Fresh cranberries
3/4 c Port wine
3/4 c Sugar
1 lg Tart cooking apple
-peeled; cored and finely
1/2 c Walnuts; chopped and
-lightly toasted

Combine the cranberries, prot and sugar in a saucepan. Cover, bring to a
boil and then trun the heat to low and cook for 12 or 15 minutes, stirring
occasionally. Stir in the apple while the liquid is still hot and let the
relish cool. It will thicken. Add the walnuts and serve at room

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