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The best stuffing is a balancing act in each bite. This stuffing recipe pitches country ham’s robust flavor against the sweetness of dried fruit, chewy wild rice alongside crunchy toasted nuts, and aromatic herbs opposite earthy mushrooms.
1/2 cup unsalted butter
1 lb. assorted mushrooms (such as cremini, shiitake, or oyster), sliced
1 tsp. salt
1/4 cup snipped fresh sage
2 tsp. dried thyme, crushed
1/2 tsp. freshly ground black pepper
2 cups finely chopped cooked country ham
2 large onions, chopped
3 14-oz. cans reduced-sodium chicken broth
3/4 cup water
1 1/3 cups wild rice
1 1/4 cups long grain white rice
1 cup snipped dried apricots or pears
1 cup hazelnuts or pecans, toasted and chopped
1. Melt 1/4 cup butter in a very large skillet over medium heat. Add mushrooms and 1/2 teaspoon salt; cook about 5 minutes or until mushrooms begin to soften, stirring occasionally. Add 2 tablespoons sage, the thyme, and black pepper to skillet. Reduce heat to medium-low and cook about 15 minutes or until very tender, stirring occasionally. Stir in ham; set aside. 2. Melt remaining 1/4 cup butter in a 5- to 6-quart Dutch oven over medium heat. Add onions and remaining 1/2 teaspoon salt; cook about 15 minutes, or until onions are very tender and golden brown, stirring occasionally. Add chicken broth and water; bring to boiling. Stir in wild rice. Reduce heat; cover and simmer for 30 minutes. Add white rice and dried fruit; return to boiling. Reduce heat; cover and simmer for 15 to 20 minutes more or until rice is tender. Stir in mushroom mixture and remaining 2 tablespoons sage. Cover and chill up to 24 hours. Stir in hazelnuts or pecans just before using. Use to stuff Maple and Balsamic Glazed Heritage Turkey. Makes 12 cups. |
