Wild Rice Stuffing

Cooking Instructions

In a large saucepan, over medium heat, saute the onion and shallots in the butter until softened and lightly browned, about 10 minutes. Add the cooked rice, cranberries, Golden Syrup, rosemary, salt and pepper, and cook, stirring, for 10 minutes. Remove the pan from the heat, stir in the bacon and adjust the seasonings. Store the stuffing in the refrigerator until you're ready to cook the turkey.

Wine Pairing(s)

Louis Jadot Pommard Épenots

Wolf Blass 'Platinum Label' Shiraz

Torres Sangre De Toro

Domaine Paul Autard Chateauneuf-du-Pape

Hospices de Beaune 'Cuvee Raymond Cyrot' Pommard

Vasse Felix 'Adams Road' Chardonnay

Andrea Oberto Barolo

Bogle Pinot Noir

Substance Cabernet Sauvignon

Morassutti Cotes du Rhône