Makes 8 - 10 servings
3 tablespoons unsalted butter (divided)
1 tablespoon olive oil
18 ounces pearl onions
41/2 cups reduced-sodium chicken broth
3 tablespoons chopped fresh thyme (divided)
11/4 cups wild rice (about 6 1/2 ounces)
11/4 cups brown long-grain rice
1 6 ounce package dried apricots, coarsely chopped
1 cup dried tart cherries
1 cup dried blueberries
1 cup walnuts, toasted & chopped
Melt 1 tablespoon butter with 1 tablespoon oil in a large skillet over medium heat. Add peeled onions and saute until brown, about 15 minutes. Set aside.
In a large saucepan, bring the broth and 1 tablespoon thyme to a boil. Add wild rice and brown rice; bring to a boil. Reduce the heat, then cover and simmer 10 - 15 minutes, or until all the rice is tender and the liquid is almost absorbed.
Stir fruits and remaining 2 tablespoons of thyme into the rice. Cover and simmer for 3 minutes. Stir onions and remaining 2 tablespoons butter into rice. Mix in nuts and season to tase with salt & pepper.
Turkey Method:
Loosely fill main cavity with warm stuffing. Butter a glass baking dish and add remaining stuffing. Cover with buttered foil, butter side down. Bake alongside the turkey until it's heated through, about 20 minutes. When the turkey is done, use an instant-read thermometer to measure the stuffing's temperature. It should read 165* in the center, if not then remove the stuffing from the turkey and place in an overproof dish. Bake the removed stuffing till it reaches 165*. Then add back to the turkey.
Unstuffed Method:
Preheat your oven to 350*, butter a 9x13 inch glass baking dish and add stuffing. Cover with buttered foil, buttered side down, and bake until heated, about 30 minutes.
Note:
To peel pearl onions, blanch - drop in boiling water for 30 seconds, drain, cool in ice bath, cut off the root ends and slip off skin.