The perfect stuffing for your Christmas roastIngredients:2 tbsp olive oil1 small yellow onion, diced2 stalks celery, finely sliced1 punnett mixed mushrooms,slicedSalt & black pepper, to taste2 1/2 cups Tastic brown and wild rice5 cups chicken stock2/3 cup dried cranberries1 tbsp chopped fresh sage1 tbsp chopped fresh thyme1/2 cup slivered almonds, toasted1 Chicken/TurkeyButter for basting1/2 tsp All spiceDirections:1. In a large skillet, heat the olive oil over a medium heat.2. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown.3. Increase the heat to medium high, then add the mushrooms.4. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated.5. Season with salt and pepper.6. Remove from heat and set aside.7. In a pot, stir together the wild rice, chicken stock and sauted vegetables.8. Gently stir, then cover and cook, until the rice is tender. Stir in the cranberries, sage, thyme and almonds.9. Taste and add additional salt and pepper as desired.10. Cover and let stand 10 minutes.11. Stuff the chicken well and secure the legs with string. Rub with butter and season with salt, pepper & all spice before baking in the oven until golden and cooked through, about 1hr 30min (depending on the size)12. Serve with extra stuffing on the side and ENJOY!