Nutty Wild Rice and Cranberry Stuffing with Sage

1.Cook the Wild Rice: Combine the rinsed wild rice, 6 cups of broth, and 1 tsp of salt in a large saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have burst open. Drain any remaining liquid and set the rice aside in a large bowl.

2.Sauté Aromatics: Preheat the oven to 190°C. In a large skillet, melt the butter (or heat oil) over medium heat. Add the diced onion and celery and sauté for 8-10 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.

3.Combine Ingredients: Add the sautéed aromatics, dried cranberries, chopped walnuts, fresh sage, fresh thyme, and black pepper to the bowl with the cooked wild rice. Gently toss all the ingredients together until evenly distributed.

4.Moisten and Transfer: Pour the 1/2 cup of extra broth over the mixture. If the stuffing seems too dry, add 1-2 more tablespoons of broth. Taste and adjust seasoning with additional salt and pepper if necessary. Transfer the stuffing mixture to a 23x33 cm (9x13 inch) baking dish.

5.Bake the Stuffing: Cover the baking dish tightly with aluminum foil. Bake for 15 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the top is lightly golden brown and the edges are bubbling.

6.Serve: Remove the stuffing from the oven and let it rest for 5 minutes before serving. Garnish with a few fresh sage leaves or chopped parsley, if desired.