Wild Rice Stuffing with Cranberries

For about 6 - 8

4 C cooked brown rice. (Cook in chicken broth for better flavor)

3 C cooked wild rice (above note)

1 C ea. slivered almonds,

minced onions,

minced celery,

chopped dried apricots &

dried cranberries.

+ some apricot halves

1-1.5 C turkey or chicken broth*

¾ C golden raisins

2–3 cloves garlic, minced

3 T butter

1 t ground sage

½ t seasoned salt

¼ t ground black pepper

* in addition to that used for rice or use some cranberry juice instead of all the broth.

Can be made a day ahead and can be stuffed in chicken or turkey.

Preheat oven to 350º

In a skillet, med. heat, sauté onions in butter until tender. Stir in garlic.

Combine with remaining ingredients (except apricot halves in a buttered 3 – 4 qt.

casserole and garnish edge with apricot halves.

Bake @ 350º 20 – 30 minutes