EatingWell: Wild Rice Stuffing with Apple and Sausage
By Lia Huber, EatingWell
on
1 cup diced celery
3 cups reduced-sodium chicken or turkey broth
1 cup dried cherries
1 cup coarsely chopped pecans
1 1/2 tablespoons minced fresh marjoram
2 teaspoons minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preheat oven to 300 F.
Place rice in a medium saucepan and add enough water to cover by about 1 1/2 inches. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, about 1 hour. (Or prepare according to package directions.) Drain well.
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