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Wild Mushroom & Sage Turkey Stuffing w/ Wild Rice & Hazelnuts

Wild Mushroom & Sage Turkey Stuffing w/ Wild Rice & Hazelnuts

This is an all-out decadent stuffing recipe that definitely fits the theme of any turkey or chicken dinner.  I like to make it a day or two ahead of time and just whip it out and bake it like a rockstar on the night of the dinner!  Feel free to leave out the bacon and substitute the bacon fat with olive oil instead.  Butter can also be replaced with more Wild Mushroom & Sage Olive Oil or any NOOC EVOO of your choice.  


1 cup cooked wild rice blend
3-4 strips bacon, cooked crispy (reserve 2 tbsp bacon fat) 
large onion, diced small
3 stalks celery, diced small
3-4 cloves garlic, minced
1.5 cups mushrooms, diced small
2 tbsp fresh thyme, minced (or 1 tbsp dried)
2 tbsp fresh sage, minced (or 1 tbsp dried)
1/4 cup butter
1/2 cup toasted hazelnuts, slightly crushed
1/2 cup dried cranberries
1 bunch flat leaf parsley, chopped 
1 cup chicken stock
300g dried bread cubes
Salt & Pepper, to taste


Preheat oven to 350F

Cook wild rice to package instructions, set aside

In a large pot, cook bacon over med heat until crispy, remove and let cool, leaving 2 tbsp bacon fat (chop bacon once cooled)

Add onions and celery and reduce heat to slightly below medium, sauté for about 10 mins in the bacon fat, until soft

Add thyme and sage and saute for 2-3 mins

Add garlic and mushrooms and saute for another 5-7 mins

Add Cranberry Pear Balsamic, Butter and Wild Mushroom and Sage Olive Oil, stir well until butter has melted

Stir in wild rice, hazelnuts, bacon bits and parsley, season with salt and pepper.

Stir in chicken stock, scraping up any brown bits on the bottom

Add cranberries and bread cubes and toss until thoroughly combined and all moisture had been absorbed by the bread.

Transfer to a 9"x11" baking pan, cover with foil and bake for 25-30 mins, remove foil and broil on high for 2-4 mins until the top is turning golden brown (keep a close eye on it so it doesn't burn!)