Wild Rice, Fruit, and Pecan Stuffing

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. 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. 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. 3.

   Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit, covered, for 5 minutes.

   5 min

4. 4.

   Season rice to taste with salt and pepper. Fold pecans, sliced cranberries, and sliced celery into mixture. Garnish with celery leaves.

   5 min