Wild Rice & Cornbread Stuffing with Pears & Cranberries

Ingredients

• ¼ cup chopped fresh flat-leaf parsley
• 2 ripe pears, peeled, cored, and diced
• 4 cups cooked wild rice (start with 1 cup raw rice)
• 1 cup homemade or lower-salt canned chicken broth; more as needed
• 2 Tbs. chopped fresh sage
• ½ lb. (1 cup) unsalted butter, melted
• ½ cup dried cranberries
• + 6 more ingredients
• • 1 recipe Buttermilk Cornbread, broken into chunks
  • 1 cup apple cider or pear cider
  • 1 Tbs. finely chopped garlic
  • 4 scallions, trimmed, white parts chopped
  • 1 Tbs. kosher salt; more to taste
  • 2 tsp. freshly ground black pepper; more to taste

Plump the dried cranberries in the cider by warming them both in a saucepan or in the microwave and letting them stand for about 5 minutes. Drain the cranberries, reserving them and the cider separately. In a large bowl, toss the cornbread, cooked wild rice, diced pears, melted butter, parsley, ...

View full recipe at Fine Cooking