Graham Elliot’s Wild Rice and Cranberry Stuffing

by Rachael Ray Show Staff 9:00 AM, November 16, 2015

Aired November 16, 2015

Serves 4-6

2 tablespoons olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrot
2 cloves garlic, minced
1 cup roasted and chopped chestnuts
1/2 teaspoon rubbed sage
1/8 teaspoon fresh nutmeg
Salt and pepper, to taste
1/3 cup white wine
1/4 cup dried cranberries
1 cup cooked wild rice


In a pan over medium heat, add olive oil and start to sweat celery, onion and carrot. Once beginning to soften, add garlic, chestnuts, spices and salt and pepper. Once fully incorporated, add wine to deglaze and cook out about 2 minutes. Add remaining ingredients and warm through.