WILD RICE AND APPLE STUFFING

SERVES 4 to 6

This is excellent. Use it to stuff poultry or pork. Or just serve as a side dish.

INGREDIENTS

Salted water

1 cup wild rice

1 bay leaf

4 tablespoons butter

1 cup finely chopped celery

1-1/4 cups finely chopped onions

1/4 cup finely chopped fresh sage leaves

2 cups chopped unpeeled apples

2 teaspoons juniper berries

Salt and pepper to taste

1 cup tawny port wine

Cook the rice with the bay leaf in the amount of salted water as specified on the package until just tender and all the liquid is absorbed, about 45 minutes. Remove the bay leaf and set aside. Heat the butter in a large skillet over medium-high heat. Add the celery and onions; sauté until softened. Add the sage, apples, juniper berries, rice, salt and pepper. Toss well to combine. Add the port wine and increase heat to high. Sauté until liquid is absorbed, about 2 minutes. Remove from heat and let cool. Taste for seasoning. Stuff the meat or poultry as directed. Place any extra stuffing in a casserole and bake until hot.

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