Instructions: 1 Cup cooked wild and brown rice mixed with herbs, bouillon and finely diced carrot and bell pepper and about 1 tsp butter buds sprinkles. Made ahead and cooled, forked to fluff and chilled.

sweated
1/2 tbs butter and 1/4 cup diced red onion
added
4 dried apricot halves, diced
3 dried pear halves, diced
1 cup garlic flavored chicken broth and let stand to puff the fruit.

1 1/2 cups very herby melba toast "cubes"

1/4 tsp orange peel
salt and pepper
more broth if needed

toss all.

important! spray a casserole
spoon into casserole, bake covered 1hr 375F (with bird) and uncovered 10 minutes. remove and let sit.

NOTES : I think I mentioned that I was thinking of making this stuffing this year [Apricot Wild Rice Stuffing] and we did. I halved the recipe; took the idea and the proportions and added things.

Very good stuff!

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