Wild Rice Hazelnut Stuffing

If you can't find hazelnuts, any toasted nut will suffice (toasted macadamia nuts would work well along with walnuts, pecans or almonds.)

Makes 10 servings

1 cup dry wild rice
2 1/2 cups low sodium chicken broth
1 1/2 tablespoons no-trans margarine with 8 grams fat per tablespoon
2 large granny smith apples, peeled, cored and chopped
2/3 cup chopped sweet onion (optional — use only if tolerated)
2 teaspoons ground savory (or summer savory)
3 tablespoons chopped fresh parsley
2/3 cup toasted hazelnuts (whole, halved or coarsely chopped as desired)
Freshly ground black pepper
Salt to taste (optional)

1. Add dry wild rice and chicken broth to medium nonstick saucepan and bring to a boil. Cover pan and reduce heat to simmer. Let simmer until wild rice is cooked throughout (according to wild rice package directions).
2. While rice is simmering, melt no-trans margarine over medium heat in a large nonstick frying pan and add apples and onions (if tolerated). Sauté until apples (and onions if using) are lightly brown in some areas (about five minutes).
3. Mix cooked rice, apple mixture, savory, parsley and hazelnuts together in large bowl. Add pepper to taste (salt too if desired).
4. Preheat oven to 325 or 350 degrees and bake in covered casserole dish for the last 30 minutes or so that the turkey is roasting (or other main dish is baking) and serve!

Per serving: 162 calories, 4 g protein, 23 g carbohydrate,
7 g fat (.6 g saturated fat, 5 g monounsaturated fat,
1 g polyunsaturated fat), 0 mg cholesterol, 3 g fiber,
8 mg sodium. Calories from fat: 37 percent.
Omega-3 fatty acids = .3 g, Omega-6 fatty acids = .6 g