Wild Rice, Dried Cherries, and Almond Stuffing

1. 1

   In a small bowl, mix the dried cherries and port, and let stand while preparing the stuffing.

2. 2

   Bring a large pot of lightly salted water to a boil over high heat.

3. 3

   Add the wild rice and reduce the heat to medium.

4. 4

   Cook until the wild rice is tender and most of the grains have burst, 45 to 60 minutes.

5. 5

   Drain well and rinse under cold running water.

6. 6

   Place the rice in a large bowl.

7. 7

   In a large skillet, melt the butter over medium heat.

8. 8

   Add the celery and cook until crisp-tender, about 5 minutes.

9. 9

   Add the shallots and celery leaves, and cook until softened, about 2 minutes.

10. 10

    Add the cherries and their soaking liquid.

11. 11

    Boil until the port has almost completely evaporated, about 3 minutes.

12. 12

    Stir the mixture into the wild rice, with the almonds, sage, salt, and pepper.

13. 13

    (The stuffing can be made up to 1 day ahead, cooled, covered, and refrigerated.

14. 14

    To reheat the stuffing, melt 3 tablespoons butter over medium heat in a large Dutch oven.

15. 15

    Add the stuffing and cook, stirring often, until warmed.)

16. 16

    Use to stuff the turkey or place the dressing in a buttered casserole, cover, and refrigerate.

17. 17

    Drizzle with about 1/4 cup stock before reheating in a preheated 350F oven for about 20 minutes.

* Per serving · 4 servings · Values may vary.