Wild Rice, Fruit, and Pecan Stuffing
A festive and flavorful stuffing combining wild rice with dried and fresh fruits, toasted pecans, and aromatic vegetables. Perfect as a holiday side dish, this recipe features a delightful mix of textures from crunchy nuts, chewy dried fruits, and tender wild rice.
Ingredients
- •1½ tablespoons olive oil
- •3 stalks celery
- •1 cup onion
- •1 clove garlic
- •1½ cups wild rice
- •2 cups low-salt chicken or turkey broth
- •1 leaf bay leaf
- •1 teaspoon kosher salt
- •¾ cup pecans
- •½ cup dried cranberries
- •¼ cup dried apricots
- •¼ cup golden raisins
- •to taste black pepper
- •½ cup fresh cranberries
- •1½ cups celery heart stalks
- •½ cup celery leaves
- •coarsely chopped
Cooking Instructions
- 1.
Heat oil in a 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; stir for 1 minute. Add broth, bay leaf, 1 teaspoon salt, and 1 1/2 cups 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.
80 min
- 2.
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: Can be made 1 day ahead. Store nuts airtight at room temperature. Let stuffing cool, then cover and chill. Rewarm over medium heat, adding water by tablespoonfuls if too dry, before continuing.
7 min
- 3.
Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit, covered, for 5 minutes.
5 min
- 4.
Season rice to taste with salt and pepper. Fold pecans, sliced cranberries, and sliced celery into mixture. Garnish with celery leaves.
5 min