Wild Rice, Fruit, and Pecan Stuffing

Name: Wild Rice, Fruit, and Pecan Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 bay leaf; 10 servings Freshly ground black pepper; 118 milliliters celery leaves from celery heart, coarsely chopped; 355 milliliters thinly sliced small celery stalks (from celery heart); 113 grams 1/2 cup (about fresh cranberries, thinly sliced; 85 grams 1/4 cup (about dried apricots, coarsely chopped; 118 milliliters dried cranberries; 1 garlic clove, thinly sliced; 71 grams 1/4 cup (about golden raisins; 1 teaspoon kosher salt plus more; 2 Tbsps olive oil; 237 milliliters finely chopped onion; 85 grams 3/4 cup pecans; 473 milliliters low-salt chicken or turkey broth; 355 milliliters wild rice

Wild Rice, Fruit, and Pecan Stuffing is From preparation to the plate, this recipe takes roughly 45 minutes. If you have pecans, garlic clove, celery leaves from celery heart, and a few other ingredients on hand, you can make it. Thanksgiving will be even more special with this recipe.

Instructions

Heat oil in a large saucepan over mediumheat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add chopped celery and onion; cook,stirring occasionally, until softened andalmost translucent, about 8 minutes. Stir ingarlic; cook, stirring often, until fragrant,about 2 minutes.

Ingredients you will need

Celery

Onion

Add wild rice; stir for1 minute.

Ingredients you will need

Wild Rice

Add broth, bay leaf, 1 teaspoon salt, and1 1/2 cups water; increase heat and bring toa boil. Reduce heat to medium-low, cover,and simmer for 30 minutes. Uncover, stir,and continue cooking, uncovered, stirringoccasionally, until liquid is absorbed andrice is tender, 20–40 minutes.

Ingredients you will need

Bay Leaves