Ingredients

  • 1 bosc pear, peeled, cored and and chopped
  • 4 cups butternut squash, peeled and chopped
  • 2 stalks celery, chopped
  • 3 tablespoons olive oil or coconut oil
  • 1 cup dried cranberries
  • ¼ cup dry white wine
  • 1 cup fresh parsley, chopped
  • 4 cloves garlic
  • 5 cloves garlic, minced
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons orange zest
  • 1 teaspoon dried oregano
  • 1 cup raw pecans
  • 1 teaspoon sea salt, or to taste
  • 3-1/2 cups water (or vegetable or chicken broth)
  • 2 cups wild rice
  • 1 large yellow onion, finely chopped

Ready In 85 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Place dry rice in a bowl and fill with water. Soak for 10 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 2

  • Add the oil, onion, celery, and butternut squash to a large oven-safe pot or Dutch oven.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Saute over medium heat for 5 minutes, stirring occasionally.
  • Length: 5 minutes

Step 4

  • Add the chopped pear, garlic, rice, sea salt, oregano, and cinnamon and stir, saute 3 minutes.
  • INGREDIENTS:
  • Length: 3 minutes

Step 5

  • Add the dried cranberries, water, wine, orange zest, and bring to a full boil. Reduce heat to a simmer, cover, cook 40 to 50 minutes, until most of the water has been absorbed.Preheat the oven to 350F. Uncover the dutch oven, place on the center rack of the oven, and bake 10 to 20 minutes, until all of the water has been absorbed and top is crispy.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 50 minutes

Step 6

  • Remove from pot from the oven and stir in chopped pecans and fresh parsley. Taste the stuffing and add salt to taste.
  • INGREDIENTS:
  • EQUIPMENT:

Step 7

  • Serve alongside your holiday entree or use as turkey stuffing.
  • INGREDIENTS: