Wild Rice Stuffing with Apples & Dried Cranberries

Wild Rice Stuffing with Apples & Dried Cranberries
This Thanksgiving inspired recipe is another great combination of sweet & savory flavors that pairs wonderfully with turkey or other poultry dishes.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 medium celery stalks, diced
  • 1/2 medium onion, diced
  • 1 medium apple, cored and diced
  • 4 cups water
  • 2/3 cup Great Lakes Gelatin Collagen Hydrolysate
  • 2 teaspoons poultry seasoning
  • 2 cups wild rice blend
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup finely chopped fresh parsley
  • Sea salt, to taste
  • Directions

  • Heat the olive oil in a medium pot over medium heat. Add the celery, onion, and apple. Cook, stirring occasionally, for 5-6 minutes. Transfer to a bowl.
  • In a liquid measuring cup, whisk together the water, collagen hydrolysate, and poultry seasoning.
  • Return the pot to medium heat and add the rice and water mixture. Bring to a boil. Reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, 30-40 minutes (or as indicated on rice package).
  • When done, fluff the rice with a fork. Add the dried cranberries, pumpkin seeds, and parsley. Mix gently to combine. Season to taste with salt.
  • Serve immediately or, to make ahead, transfer to a baking dish and cool to room temperature. Cover and refrigerate for up to 3 days.
  • To reheat, cover with aluminum foil and bake at 350ºF for 20 minutes.
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