Recipe: Wild Rice and Cranberry Stuffing

Here's a Thanksgiving recipe for you to try out!

Wild Rice Stuffing with Pearl Onions and Dried Cranberries
Recipe By : Mary Craft Serves 12 or more

Ingredients:
• 4 tablespoons butter
• 12 ounces pearl onions
• 4-1/2 cups chicken stock
• 1 tablespoon dried thyme
• 1-1/4 cups wild rice
• 1 pound herb-seasoned stuffing  -- (pepperidge farms, NOT the cubed kind)
• 2 cups dried cranberries
• 2 cups pecans -- chopped and toasted

Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and saute until caramelized and brown, about 15 minutes. Set aside.

Bring chicken stock and thyme to a boil in a large saucepan. Add wild rice; bring back to a boil. Reduce heat, cover and simmer for 30 minutes or until tender. Remove from heat and stir in bread cubes.

Stir in cranberries. Season generously with salt and pepper. (Stuffing may be done ahead to this point and refrigerated up to 2 days.) Bake in 9x13 glass dish covered with buttered foil at 350 degrees for 30 minutes or until heated through. Remove foil.. Melt remaining 2 tablespoons butter or pour over top of stuffing. Bake for 10 minutes more. Stir in toasted pecans before serving.