1 TBS of olive oil
1/2 cup diced onion
1/2 cup diced mushrooms
2 TBS of finely chopped garlic
1 TBS of fresh chopped sage, cilantro, rosemary and thyme
1 1/2 cups of turkey stock.
1 Cup mixture of wild rice, kamut, spelt, and long grain brown rice
1/2 Cup of raisins
1/2 Cup of cranberries
1/2 Cup nuts (almonds, walnuts, pecans)
1/4 tsp low sodium salt
1 tsp black and/or red pepper
1 tsp cumin, coriander, cayenne pepper (season to taste)
Add 1 TBS of olive oil in a non stick fry pan and heat.
Add 1/2 cup diced onion, 1/2 cup diced mushrooms, 2 TBS of finely chopped garlic and cook until tender.
Add 1 TBS of fresh chopped sage, 1 tsp ground cumin and 1 TBS fresh chopped cilantro
Set this aside and bring to a boil, 1 1/2 cups of turkey stock.
(Turkey stock is made by using all parts of Thanksgiving turkey that were not eaten, add water bay leaf and let it boil then simmer for 40 min to 1 hour. Chill and skim off fat and discard. A gelatinous mixture remains)
To boiling turkey stock, add 1 cup of a mixture of wild rice, long grain brown rice, kamut and spelt. Simmer and let it cook for 20-30 min. This combination gives the stuffing a nutty flavor. Spelt is an ancient grain that is high in manganese, copper, fiber and protein and Kamut is an ancient Egyptian grain that is high in Vitamin B and E, phosphorous, magnesium, zinc, copper and since it is higher in fatty acid content, it is a high energy grain. Both grains are good for those who are wheat intolerant.
Once the rice mixture is cooked and slightly cooled, in a large bowl add the rice mixture, cooked onions, mushrooms, garlic and spices, 1/4 tsp low sodium salt and 1 tsp black and/or red pepper.
If you like you can add 1/2 cup raisins, and 1/2 ounce of nuts (be careful with the nuts) to include almonds, walnuts or pecans. The mixture already has a nutty taste and if you want to decrease your calorie and fat content you can skip the nuts altogether. You can serve up 1/2 cup with hen, chicken, turkey,goose and quail.