I absolutely refuse to stuff my dressing into a bird. Even typing that sentence makes me gag a little. The resulting stuffing is a big pile of goo in my opinion–and not food. Yeah….I really do have texture issues. So much so that even regular dressing made with bread is too soggy. My solution is to make dressing with brown rice instead. Celery would be a good addition to this dish and if you want to add it, I would do about a cup or so of chopped celery but I’m allergic so you will find it missing in my recipe. This recipe freezes well.
Brown Rice Dressing with Cherries
1 cup dried cherries, roughly chopped (Craisins also work well here and are small enough you can skip the chopping)
1/2 large onion, chopped
4 TB butter or bacon grease
2 cloves garlic, minced
12 oz chicken broth
1 tsp sage
1 tsp black pepper
1/2 tsp salt
Bring 4 cups water to boil in saucepan. While you are waiting for the water to boil, pour the rice into a mesh strainer and rinse the rice under cool water. Once the water in the saucepan has come to a boil, dump the rice in, stirring until it comes up to a boil again. Once the rice is boiling, cover and turn down the heat to low. Cook, covered, for 45 minutes.
While the rice is cooking, chop the onion and cherries, and mince the garlic. When the rice has finished cooking, remove from heat and set aside.
In large skillet, melt the butter and cook the onion until it just starts to brown. Add in the minced garlic and cook for a couple of minutes. Finally, add in the cherries and spices and cook for another couple of minutes (by now, it will smell amazing).
Bake in a 350 degree oven for 30 minutes or until heated through.
To freeze: allow dressing to cool to room temperature, then cover and freeze. Remove from freezer the day before you want to bake it and allow to thaw in refrigerator. Remove from refrigerator about an hour before you plan to bake it and bake as above.