Holiday Rice Stuffing

This stuffing is quick and easy to make. I stuffed it in a hubbard squash which is one of the most delicious varieties of squash to eat. Feel free to make the rice a day or two ahead of time to safe even more time.


3 cups assorted Lundgren wild rice blend, cooked
1 medium onion, chopped
3 stalks celery, diced
3 cloves garlic, minced
2 apples, peeled & diced
1 pear, diced
¾ cup dried cranberries
1 t. Herbs de Provence
1 t. rubbed sage
1 t. onion salt
1 ½ - 2 cups of unsalted vegetable stock
2/3 cup pecans, chopped
Fresh cracked pepper to taste


Preheat oven to 350 degrees.

Prepare rice according to package directions and set aside.

Using a large skillet, saute the onion and celery until they soften. Next add the apples and pear and saute for another minute or so and then add in the garlic. Stir in the Herbs de Provence, sage and onion salt. Now add the rice and vegetable stock and blend well. Stir in the pecans and pepper. Place in either a large baking dish or stuff in your favorite vegetable and bake for 30 minutes.