Cornbread And Wild Rice Stuffing With Hazelnuts And Cranberries

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Feed Me Phoebe
Nutrition per serving    (USDA % daily values)
CAL
331
FAT
31%
CHOL
58%
SOD
40%

Comments

I was surprised at how little chicken broth was called for, but decided to stick to the recipe since it was my first time trying it. Sure enough though, the result was VERY dry stuffing. If I ever try this again, I'll use at least one cup of chicken broth - maybe even one and a half. I'd also reduce the salt to a quarter teaspoon, as a full teaspoon was overwhelming.
Jennifer Milliron   •  26 Dec   •  Report
Some of my favorite ingredients in one dish...uh-huh!!!
076369700d3a   •  7 Dec   •  Report
I honestly will make this year round!
The Naptime Chef   •  26 Nov   •  Report
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Ingredients for 10 servings

1 cup wild rice

2 shallots, halved and thinly sliced

2 ribs celery, diced

1 large carrot, diced

2 garlic cloves, minced

¼ cup white wine

¼ cup hazelnuts

¼ cup dried cranberries

3 eggs, beaten

1 cup veggie or chicken stock

1 teaspoon salt

1 cup white rice flour

3/4 cup stone-ground cornmeal

2 tablespoons sugar

2 1/2 teaspoons baking powder

2 beaten extra-large eggs

1 cup milk

3 tablespoons butter, divided

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