Name: Wild Rice, Apple, and Dried-Cranberry Stuffing
Yield: Makes 8 to 10 servings
Ingredients: 4 cups water; 1 cup wild rice; 1 1/2 teaspoons salt; 1/2 pound crusty white bread, cut into 1/2-inch cubes (6 cups); 1 stick (1/2 cup) unsalted butter, plus 2 tablespoons melted unsalted butter or reserved fat from turkey; 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 ounces); 1 cup turkey stock or chicken broth

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Wild Rice, Apple, and Dried-Cranberry StuffingSang An

Cooks' notes:

·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 butter), but not baked, 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before proceeding.

Recipe notes

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