Wild Rice & Mushroom Stuffing

Cooking Instructions

In a small bowl combine dried mushrooms and water and let soak until rehydrated.

Remove the mushrooms from the soaking liquid, coarsely chop, and place in a large bowl. Meanwhile, heat in a medium skillet over medium-high heat. Add butter and heat until the foam subsides.

Add onions, celery, shallots garlic and cranberries into pan. Saute for about 5 minutes or until onions are translucent and cranberries are starting to pop.

Add the wild rice and season to taste with sage, thyme, salt and pepper and parsley.

Transfer stuffing to a large baking dish and bake at 350 degrees for 20 minuutes. Serve with your favorite meats.

Wine Pairing(s)

Barton & Guestier 'Bordeaux' Sauvignon Blanc

Belvedere Chardonnay

Snoqualmie Cabernet Sauvignon 'Rosebud'

Albino Rocca 'Gepin' Barbera d'Alba

Barton & Guestier Saint Emilion

Louis Latour Batard Montrachet 'Grand Cru'

Chateau de Mignot Saint Estephe

BV 'Georges de Latour' Reserve Cabernet Sauvignon

Domaine de la Terre Rouge 'Ascent' Syrah

Beni di Batasiolo Barolo 'Vigneto Boscareto'