SouthShoreNow.ca

Ingredients:  
2 cups wild rice, cooked
2 cups brown rice, cooked
2 cups whole wheat croutons, homemade
1 cup shelled chestnuts, roughly chopped (can be ordered on-line all year)
1 cup dry cranberries
1 cup finely chopped yellow onion
1 tsp nutmeg
2 tbsp finely chopped fresh thyme leaves
2 tbsp roughly chopped fresh parsley leaves
1/4 cup melted butter
1 tbsp extra virgin olive oil
1 cup chicken stock or broth
Kosher salt and fresh cracked black pepper, to taste

Directions:
1. Mix the chestnuts, croutons, rice, cranberries, onion and herbs together in a bowl. Season with salt and black pepper. Pour butter, olive oil and chicken stock in and continue to mix until liquid is absorbed.
2. Preheat the oven to 350 degrees F.
3. Place mixture in oven-safe baking dish.
4. Place the stuffing in the oven and let bake for 45 minutes.
or
1. Form mixture into 4 oz cakes (size of hockey pucks) and cook in oil-lined saute pan for 3 to 4 minutes each side.
or
1. Form mixture into 4 oz cakes (size of hockey pucks) and place on parchment-lined cookie sheet and bake for 45 minutes.

Note: Can be served with turkey or pork.