Rosemary, Bacon and Apple Rice Stuffing

Don't let the ingredient list put you off. This recipe is a whole lot easier than it looks at first glance. Most of the work is done by your microwave oven. A few items can be gathered and prepped ahead. The recipe calls for an assortment of dried fruits. You don't have to use the same ones we used. Use what you like.

Short Cut Tips:
Use the same herbs here that you did for the bird and you won't double up the grocery bill.

Measure out the dried fruits a day or so ahead and pack them in an airtight container.

When you're chopping the carrots, celery and onions for the turkey, dice up the quantities you'll need of each for this recipe and store them in baggies until you're ready to whip up a batch of the simplest stuffing you'll ever make.

Make Ahead Tip: You can make the stuffing a day earlier up to the point of adding the final addition of salt and the chopped parsley. When the rice comes out of the microwave cover it with plastic wrap or a plate and let stand until you are ready to re-heat it. Re-heat on medium high 2-3 minutes.

Ingredients:

1	cup wild rice
1 1/2	cans (21 1/4 oz.) fat free, salt free chicken broth (14 1/2 oz cans)
1 1/2	cups of water
1/3	cup of country bacon, finely diced
3	cups onion, diced
3	cups celery, diced
1/4	cup + 2 Tablespoons mixed herbs, loosely packed and chopped (rosemary, sage, thyme, oregano & Italian parsley are nice)
1	cup white rice
1 7/8	cup of water
1/2	cup dried apricots, finely diced
3/4	cup zante currants or raisins
3/4	cup dried cherries, roughly chopped
3/4	cup dried cranberries, roughly chopped
3	cups apples, diced (peeled or unpeeled)
2 1/4	teaspoon coarse grained salt or to taste
1/2	cup Italian parsley, roughly chopped, loosely packed

	Place wild rice, chicken broth and water in a 4 quart microwave proof bowl. Place in the microwave and cook, uncovered on high for 30 minutes. Stir once. Place back in the oven and cook, uncovered 15 minutes more on medium low.
	Meanwhile, place the bacon in a 10” non-stick skillet and cook over medium high heat until brown and crispy. Remove bacon from the pan and drain on paper towels. Set aside. Place the onions and celery in the pan with the remaining bacon drippings plus one tablespoon of water and cook over medium heat, covered until softened and cooked through, about 20 minutes. Turn off the heat. Add the bacon and the herbs to the pan with the onions and celery. Toss to combine all ingredients. Season with salt to taste. Set aside.
	Once the wild rice has cooked for 45 minutes, remove from the microwave and add the white rice, 1 7/8 cups of water, all of the dried fruit and the apples to the bowl. Place back in the microwave and cook, uncovered on high for ten minutes. Remove, stir once, place back in the oven and cook, uncovered on medium low for 15 minutes.
	Remove from the microwave, add the parsley and season with salt to taste. Serve immediately.

Tools of the Trade

	4 quart microwave proof bowl
	Measuring cups
	Cutting board
	Chef's knife
	Can opener
	10” non-stick fry pan
	Stirring spoon

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