1 cup uncooked wild rice
2 1/2 cups water
1/4 tsp. salt
2 medium sweet potatoes, scrubbed and cut into 1″ cubes. Do not peel
1 cup chopped apple
2 cloves garlic, minced
1/2 cup onions, diced
1/4 cup celery, diced
1/4 cup parsley, chopped
1 tsp. poultry seasoning
1/4 tsp. pepper
2 TBS olive oil
1/2 cup toasted slivered almonds

1. In a medium saucepan, combine wild rice, salt and water. Bring to a boil. Cover, reduce heat and simmer for 45-60 minutes or until grains open. Drain and set aside.
2. In another saucepan, combine sweet potatoes with enough lightly salted water to cover. Bring to a boil. Reduce heat and let simmer for about 15 minutes until potatoes are tender but not mushy. Drain, set aside.
3. In a large skillet, heat 2 TBS. olive oil over medium high heat. Add garlic, onion and celery and saute until vegetables are fragrant. This will be about 2 minutes.
4. Add apples, poultry seasoning, and pepper. Continue to saute another 2 minutes. Remove from heat.
5. Combine wild rice, sweet potatoes and apple mixture. Add chopped parsley and combine well. Add almonds and toss.
6. Use stuffing to fill poultry. Or you can put the stuffing into a lightly greased casserole dish and bake at 350 for 25 minutes until golden and heated through.