Ingredients

• 2 cans (28 fl. oz. total) Chicken broth, low sodium
• 1 cup Wild rice
• 4 slices Bacon, diced 1/4"
• 1 Tbsp. Butter, unsalted
• 1 medium(1 1/2 cups chopped) Onion, diced 1/4"
• 2 stalks (3/4 cup chopped) Celery, diced 1/4"
• 1 1/2 cups Button mushrooms, sliced
• 2 cloves Garlic, fresh, minced
• 1 tsp. Thyme, fresh, minced
• 1/4 tsp. Salt
• 1/4 tsp. Black pepper, ground
• 2 Tbsp. parsley, fresh chopped
• 1 cup Hazelnuts, toasted and coarsely chopped
• 1 1/2 cups California red or green grapes, picked from stem and rinsed

Instructions

1. In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan, and reduce heat to low. Let simmer for one hour, until rice is tender and has "popped" open. Meanwhile, cook bacon in fry pan over medium until almost crisp, about 8-10 minutes. Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes. Add rice with any remaining liquid in pan, to vegetable mixture and toss well. Stuffing may be used to fill turkey, game hens, chicken or whatever you choose. Stuffing may also be baked separately in a casserole dish covered with foil. Bake at 350 degrees for 20 to 30 minutes until hot throughout.