OK so this is a little late but it would be just as delicious for a Chirstmas meal. I used a box of pre-seasoned stuffing from Whole Foods: rosemary & sage (in a orange striped box). Apples & cranberries give it a slight sweetness while crunchy almonds, tender wild rice and savory seasonings make this not your average stuffing. Topped with maple citrus whipped sweet potatoes. Truly delicious!
1 box Rosemary Sage Stuffing
1 carton mushroom stock
1 box wild rice (seasoning packet not used)
1 medium leek, sliced and cleaned on debris
1/2 cup cranberries
1/2 cup slivered almonds
2 medium Granny Smith or other tart apple chopped
1 tbsp poultry seasoning or other savory spice blend (make sure it has rosemary & sage at least)
2 tbsp. maple syrup
1 orange- juiced
4 tbsp earth balance margarine
2 large sweet potatoes- pealed, cubed and boiled until fork tender
S&P
Par-boil rice for 10 minutes without seasoning packet (drain excess water). After boiling sweet potatoes whip together with 2 tbsp earth balance, juice from orange and 2 tbsp maple syrup (season with S&P). Set aside. In very large bowl toss together rice, stuffing box, cranberries, leeks, almonds, apples, poultry seasoning and a generous amount of fresh cracked pepper and kosher sea salt. Pour into lightly oiled large baking dish.
Then pour most of a carton of mushroom stock over the whole mixture. Top with dollups of earth balance, then finally spread sweet potato mixture over the top. (You can use a piping bag and large tip to create a pretty presentation) Place in 375 degree oven for 45 to 60 minutes until bubbly and slightly browned. Yum!
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