Wild Rice, Fruit and Pecan Stuffing

By BearForce

Ingredients

• 1 1/2 Tbsp. olive oil
• 3 large celery stalks, finely chopped
• 1 cup finely chopped onion
• 1 garlic clove, thinly sliced
• 1 1/2 cups wild rice
• 2 cups low-salt chicken broth
• 1 bay leaf
• 1 tsp. kosher salt plus more
• 3/4 cup pecans
• 1/2 cup dried cranberries
• 1/4 cup dried apricots, coarsely chopped
• 1/4 cup golden raisins
• Freshly ground black pepper
• 1/2 cup fresh cranberries, thinly sliced
• 1 1/2 cups thinly sliced small celery stalks
• 1/2 cup celery leaves from celery heart, coarsely chopped

Details

Servings 6

Preparation

Step 1

Heat oil in large saucepan over medium heat. Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes. Stir in garlic; cook, stirring often until fragrant, about 2 minutes. Add wild rice, and stir for minute. Add broth, bay leaf, 1 tsp. salt and 1½ cups of water; increase heat and bring to a boil. Reduce heat to medium-low, cover and simmer for 30 minutes. Uncover, stir and continue cooking, uncovered, stirring occasionally until liquid is absorbed and rice is tender, 20-40 minutes.

Meanwhile, preheat oven to 325°F. Spread out pecans on a rimmed baking sheet. Toast until fragrant, 5-7 minutes. Let cool; coarsely chop. Do ahead one day before and store nuts in airtight room temperature. Let stuffing cool, then cover and chill. Rewarm over medium heat, adding water by tablespoonfuls if too dry, before continuing.

Discard bay leaf. Stir in dried cranberries, apricots and raisins. Let sit, covered, for 5 minutes. Season rice to taste with salt and pepper. Fold pecans, sliced cranberries and sliced celery into mixture. Garnish with celery leaves.