Wild Rice Butternut Squash Stuffing

Recipe Ingredients

1 cup	160g / 5.6oz	Wild rice
3		Smoked bacon
1/2 cup	31g / 1.1oz	Diced onion
2		Bay leaves
3 1/2 cups	829ml	Chicken broth
1/4 cup	27g / 1oz	Finely-diced carrots
1/4 cup	27g / 1oz	Finely-diced celery
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Butternut squash
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Fresh chicken livers
1 tablespoon	15ml	Butter - plus more
3 tablespoons	45ml	Finely-chopped parsley
2 tablespoons	30ml	Finely-diced shallots
2 tablespoons	30ml	Cognac

Recipe Instructions

Place rice in medium-size pot and cover with cold water. Bring to boil over medium-high heat and cook 1 minute. Drain and set aside.

Cook bacon in pot over medium heat until lightly browned, 3 to 5 minutes. Add onion, cover and cook until translucent, 3 to 4 minutes. Add rice and stir to coat with bacon fat. Add bay leaves and broth. Bring to boil over medium heat, reduce heat and simmer 15 minutes. Add carrots, cover and simmer 20 minutes.

At this point, rice should be almost al dente. Add celery and cook 5 minutes. Season with salt and pepper to taste. Rice is done when it starts to expand and has very little crunch left. Remove bacon and bay leaves immediately. Lay rice out on baking sheet and let cool.

Cut squash in half and remove strings and seeds. Season with salt and black pepper. Place on greased baking sheet. Bake until squash is soft but not mushy, 45 minutes. When squash is cool enough to handle, peel skin and cut squash into 1-inch squares. Set aside.

Season chicken livers with salt and black pepper. Heat medium saute pan over medium-high heat. Add 1 tablespoon butter and quickly saute chicken livers until lightly browned and no longer pink, 30 seconds each side. Remove and let cool.

Puree in food processor and pass through fine sieve into mixing bowl. Mix rice into pureed chicken livers. Add squash, parsley, shallots and cognac. Mix well. Add salt and pepper to taste.

This recipe yields 8 servings.

Each serving: 182 calories; 455 mg sodium; 100 mg cholesterol; 4 grams fat; 24 grams carbohydrates; 10 grams protein; 1.20 grams fiber.

Source:
The Los Angeles Times, 11-10-1999

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