Ingredients

(Serves 12)

• 3/4 cup uncooked wild rice (or equal amount of uncooked quinoa)
• 2 1/2 cups water
• 1 tablespoon olive oil
• 3/4 cup chopped onion
• 1 cup sliced mushrooms
• 1 cup chopped apple (including peel)
• 1/4 cup dried cranberries
• 2 cups diced celery
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon poultry seasoning
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup slivered almonds, toasted

Directions

Rinse wild rice two to three times — until water runs clear.

In a 1 1/2-quart saucepan, bring wild rice and water to a boil. Reduce to a simmer, cover and cook until all water is absorbed, stirring frequently. Do not burn. Cook wild rice for about 30 minutes. (If you're using quinoa, cook it for about 15 minutes.)

In a skillet over medium heat, heat olive oil. Add onion, mushrooms, apple, cranberries and celery. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and cook slowly until fragrant, about 10 minutes total.

In a large bowl, combine the cooked rice (or quinoa), fruit-vegetable mixture and chicken broth. Use to stuff turkey. Or bake in a covered dish coated with cooking spray until warmed through (about 20 minutes). Serve garnished with a sprinkle of toasted almonds.