Roasted grapes are an underrated food in my book – they’re sweet little nuggets of deliciousness. So when I was searching for a new twist for Thanksgiving stuffing, roasted grapes naturally came to mind. I also added pecans, and used wild rice in addition to the usual bread. Between the chewy wild rice, the slightly crunchy nuts and the soft, juicy grapes, this stuffing has textures galore.
Thanksgiving Wild Rice and Bread Stuffing with Roasted Grapes
- 1 cup wild rice
- 6 tablespoons extra virgin olive oil, divided
- 2 ½ cups seedless red grapes
- 1 large onion, diced
- 3 ribs celery, diced
- ½ cup dry white wine, such as sauvignon blanc
- 1 one-pound loaf whole wheat sourdough bread, crusts removed, cut into ½-inch cubes (about 10 cups)
- 2 tablespoons fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon chopped fresh thyme leaves
- 1/4 teaspoon salt
- ½ teaspoon black pepper
- 1 cup pecans, chopped and toasted
- ¼ cup chopped flat-leaf parsley
- 1 1/2 cups vegetable stock (recommend Imagine No-Chicken)
- Cook the wild rice according to package directions, and drain off any remaining liquid at the end of the cooking time. Heat the oven to 400 degrees.
- Toss the grapes with 2 teaspoons oil and bake on a rimmed baking sheet for 15 minutes. Lower the heat to 300 degrees. Place the bread on rimmed baking sheets and bake until dry, about 25 minutes. Place in a large bowl.
- Heat 1 tablespoon oil over medium heat in a large skillet. Sauté onions and celery for 5 minutes. Add wine and cook for 2-3 minutes.
- Add to bread mixture, along with 4 tablespoons olive oil, herbs, salt and pepper, pecans, parsley, cooked wild rice and roasted grapes. Stir gently, then add broth. Place the stuffing in a baking dish.
- Cover and bake for 20 minutes at 350 degrees, then uncover and bake for 15 minutes longer.
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