Whole Grain Stuffing - Chef Michael Smith

Chef At Home Episode #2053 Christmas Dinner

Ease of Preparation: Easy
Makes 6 servings

Whole Grain Stuffing

3 tbsp of olive oil
1 onion, chopped
1 carrot, chopped
4 cloves of garlic
One-half cup white wine
1 cup of raisins
1 cup of dried apricots, chopped
1 tbsp of fennel seed
1 cup of wheatberries
8 cups of chicken stock
2 cups of frozen cranberries
Salt and pepper

Place a medium saucepan over medium-high heat.  Add oil and then onions, carrots and garlic.  Sauté until they begin to soften and caramelize.  Add wine, raisins, apricots and fennel seeds.  Cook until liquid has absorbed.  Add wheatberries, cranberries and salt and pepper and bring to a simmer.  Cover with a lid and cook until all of the liquid has been absorbed and the wheatberries are tender.  Adjust seasoning and serve.