1 small onion
1 large carrot
1 stalk celery
1 tbsp olive oil
1/2 tsp oregano
1/2 tsp thyme
1/2 cup wild rice
1/2 cups walnuts
1/2 cup dried apricots
2 cups chicken or vegetable stock
4 cups gluten-free croutons
Dice the onion, celery and carrots, sauté for 2 minutes on medium heat.
Add thyme and oregano and sauté for another 2 minutes.
Cook wild rice in plenty of water (min. 2 cups to start) until rice breaks open then strain out excess water.
Toast the walnuts until golden brown and julienne the apricots.
In a large bowl mix all the ingredients together, pour in the stock and transfer to large roasting pan.
Bake covered at 350 degrees, stirring occasionally until stuffing is hot, approximately 20-25 minutes.
Recipe provided by Executive Chef John Robertson