I know this may be shocking to some of you, but I am really not a big fan of stuffing.
It always reminds me of soggy bread, which is, quite frankly, what it is. I envy the stuffing fanatics, because being such a carb-lover I feel like I really should love it, but I just cannot get on board.
Rice stuffings, however, are another world entirely and I will happily pile this stuffing unto my plate. I adore the texture of wild rice and truffle oil and parmesan never hurt a thing.
While I made this stuffing just as a side dish, I am really wanting to try stuffing it into some cornish hens. Ah, it would be so good.
I am normally not a fan of dried fruit in savory dishes, but I really loved the sweetness that the dark cherries lent here. I plumed them up in a bit of Sauvignon Blanc to make them a little juicier.
This dish is a texture-lovers dream and the flavors are so Christmasy. I feel like we are in a Dickens' novel.
Never skimp on the parmesan.
This stuffing would be delightful with chicken, turkey, or pork. Or you could just eat it straight from the pan with a spoon. I speak from experience.
TRUFFLED WILD RICE STUFFING
- 2 1/2 cups chicken stock
- 1 cup wild rice
- 3 tablespoons unsalted butter, divided use
- 2 cloves garlic, minced
- 1/3 cup white wine
- 1 cup dried bing cherries
- 2 large handfuls baby spinach
- 1/2 cup finely grated parmesan
- 1/4 teaspoon truffle oil
Heat chicken stock in a 3-quart saucepan over medium hight heat; bring to a boil. Add 1 tablespoon butter and wild rice, reduce heat, and cover. Simmer for 35 minutes. Remove from heat and let rest covered for 10 minutes. While the rice rests, prepare the cherries and spinach.
In a large, nonstick skillet melt butter over medium high heat. Add minced garlic and cook until just golden. Add 1/3 cup white wine and cherries and simmer until plumped - about 3 minutes.
Stir in baby spinach and wilt slightly. Remove from heat and toss the cherry and spinach mixture into cooked rice. Stir in parmesan and truffle oil and serve immediately. Enjoy!