WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING (P+C)
1 cup wild rice
1 1/2 teaspoons salt
1/2 lb bread [I like whole-wheat sourdough - corn bread can also work well - but you can also use a crusty white-bread], cut into 1/2-inch cubes (6 cups)
1 tablespoon melted Smart Beat Omega-3
2 cups diced (1/3 inch) onion
2 cups diced (1/3 inch) celery
2 cups diced (1/3 inch) apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled
2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried, crumbled
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled
1/2 teaspoon black pepper
1 cup dried cranberries (5 oz)
5 cups fat-free turkey stock or fat-free chicken broth
Bring 4 cups broth/stock to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
Put oven rack in upper third of oven and preheat oven to 350?F.
Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
Coat large non-stick skillet with olive-oil or canola-oil cooking spray, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
Increase oven temperature to 450?F and coat (using the Canola/Olive oil spray) a shallow 3-quart baking dish (13 by 9 inches).
Spread stuffing evenly in baking dish and drizzle with remaining cup of turkey stock/chicken broth and melted Smart Beat Omega-3. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.
? Rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered.
? Instead of drying bread cubes in oven, they can be spread in a shallow baking pan and dried, uncovered, at room temperature 1 day.
? Stuffing can be assembled (without drizzling with stock and melted Smart Beat), but not baked, 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before proceeding.
Makes 8 to 10 servings.