Wild Rice Stuffing with Dried Fruits and Almonds

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  • 1 (1-pound) loaf bread, cut into 1/2-inch cubes and toasted (about 10 cups)
  • 1 1/2 cups cooked wild rice
  • 1/3 cup dried currants
  • 1/3 cup chopped dried apricots
  • 1/3 cup dried cranberries
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup chopped almonds
  • 1/4 cup unsalted butter
  • 1 1/2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  • 2 cups chicken broth


Place bread and rice in a large bowl; stir in fruit, herbs, salt, pepper, and almonds. Toss well and set aside.

Melt butter in a large skillet over medium heat; add onion and celery and cook until softened, about 10 minutes. Stir in TABASCO® Green Sauce and add to bread mixture.

Add chicken broth, 1/4 cup at a time, until desired consistency is reached (when stuffing slightly holds together) and transfer to a buttered 3-quart casserole dish. Cover with foil and bake in a 400°F oven for 30 minutes. Remove foil and bake for 20 minutes more.

Makes about 10 cups, 10 to 12 servings.

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