It calls for dried pears, but I want to substitute apples and I would add toasted pecans. I also left out Italian parsley, since I don't think it would compliment the apple. Do you think those are good ideas?
Wild Rice Stuffing with Wild Mushrooms
(Preheat oven to 350)
8 – 10 servings
1 stick butter
4 large onions (2 ¾ lbs) halved, thinly sliced
1 ¼ lbs assorted wild mushrooms ( crimini, shitake, etc), sliced
3 Tbsp chopped fresh thyme
5 C. canned low salt chicken broth (or turkey broth)
3 tsp. chopped fresh sage
1 1/3 cups wild rice (8 oz pkg)
1 ¼ cups long grain white rice
1 ½ cups coarsely chopped apple (instead of dried pear)
1 cup chopped toasted pecans (I added this)
parsley
Melt 4 Tbsp. butter in heavy large pot over medium heat. Add onions, sauté until very tender and caramelized, about 25 min. Transfer onions to large bowl.
Melt remaining butter in same pot over medium high heat. Add mushrooms and 1 Tbsp thyme. Saute until mushrooms are deep brown, about 12 min. Add to onions. Season mixture with salt and pepper.
Bring broth, 1 Tbsp thyme, and 2 teaspoons sage to boil in heavy deep pot. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Add white rice; cover and simmer until tender and almost all liquid is absorbed, about 18 minutes.
Stir in onion/mushroom mixture, remaining 1 Tbsp thyme and 1 teaspoon sage. Stir in apples and pecans. Cover and simmer 5 minutes, stirring often. Season with salt and pepper.
Generously butter 9x13 glass baking dish. Pour in stuffing. Cover with buttered foil, butter side down. Bake until heated through, about 40 min. Uncover and bake until top is slightly crisp and golden, about 20 min. longer.
Sprinkle with fresh parsley.
WHAT DO YOU THINK?