Wild Rice Stuffing with Hazelnuts and Dried Cranberries

Ingredients:
1/2 cup (1 stick) butter
2 large onions, chopped
1 or 2 cloves garlic, minced
6 3/4 cups low-salt chicken broth
2 cups wild rice
2 cups long-grain brown rice

2 cups dried cranberries
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 cups hazelnuts, toasted, husked and coarsely chopped*
1 cup chopped green onions

Directions:
Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and sauté for 3 minutes. Add garlic and continue to sauté until onions are tender, about 1 minute more. Add chicken broth, and bring to a boil. Add wild rice, and reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice. Cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.

Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.

To Bake Stuffing in Turkey:
Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 30 minutes.

To Bake All of Stuffing in Baking Dish:
Preheat oven to 350ºF. Butter 15 x 10 x 2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.