1 ½ C diced onion
½ C diced celery
½ t salt
1 ½ t poultry seasoning                                   
2 T olive oil

1 t minced garlic
3 C cooked wild rice                           
½ C dried cranberries

2 T lemon juice
½ C water or broth
¼ t pepper
1 C walnuts, toasted and chopped                 

Saute the first 5 ingredients until tender. Add to the next three to the skillet and saute for 5 min. Add the remaining four things to the skillet, heat through, adjust
seasonings if desired.  Pour into greased serving pan, cover and keep warm until serving.  We also used a crock pot on low to not only cook the wild rice but also to keep the finished dressing warm until dinner.




This recipe is brought to you by your kitchen friends the Latigo Dude Ranch