Winter Ambrosia, Walnut oil, and Generations EVOO Wild Rice Stuffing

Well, today marks a week before Thanksgiving. I have a wonderful recipe to share today using the Wild Rice we sell at our store. The Winter Ambrosia is a perfect pair to serve up this delicious addition to your Thanksgiving meal its a delightful side dish to match any Thanksgiving spread. The Winter Ambrosia is delectable especially when paired with the nutty wild rice and the fruit. The Quail & Olive's Walnut Oil is a special treat and the Generations EVOO add to the smooth buttery taste. Without further ado, here is your recipe for today and check back tomorrow as I will be sharing a fantastic recipe for sweet potato casserole and mashed potatoes using some more very special ingredients from the Quail and Olive!

Winter Ambrosia, Walnut oil, and Generations EVOO Wild Rice Stuffing

Makes 8-10 servings

Ingredients:

4 cups water
1 cup wild rice
1 teaspoon salt
6 cups plain stuffing
1/8 cup walnut oil
1/4 cup Generations EVOO
1 sweet onion, chopped
1 cup celery, chopped
1 cup mushroom, chopped
2 cups green apple, peeled and chopped
1/4 cup flat leaf parsley, chopped
2 Tablespoon fresh sage, chopped
2 Tablespoons fresh thyme, chopped
1 teaspoon marjoram
1 teaspoon black pepper
1 cup dried cranberries
1/2 cup Winter Ambrosia
3/4 cup chicken/turkey stock
3 Tablespoons Generations EVOO


Preheat oven to 450*

In large stockpot, add water and rice, cover, and bring to boil. Then reduce heat and cook for 40-50 minutes until done. Meanwhile:

In large saucepan, pour walnut and Generations EVOO, place heat setting to medium high. Add onions, celery, and mushroom. Saute vegetables for about 10 minutes, allowing onions to caramelize. Add apple and continue to cook for about 5 minutes or until apple softens. Add the herbs, pepper and salt. Cook an additional 2 minutes.

Once rice is done cooking, add stuffing to rice and all the ingredients in the saucepan. Stir to combine. Add cranberries and Winter Ambrosia, stir to combine and spread onto a 13" by 9" casserole pan evenly and drizzle chicken/turkey stock and 3 Tablespoons Generations EVOO over top of casserole. Bake covered in oven for 20 minutes, remove foil and bake until top is browned, another 10 minutes or so.  Enjoy!