Wild Rice, Fruit, and Pecan Stuffing
- 1 1/2 tablespoons 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 or turkey broth
- 1 bay leaf
- 1 teaspoon kosher salt plus more
- 3/4 cup (3 oz.) pecans
- 1/2 cup dried cranberries
- 1/4 cup (about 3 oz.) dried apricots, coarsely chopped
- 1/4 cup (about 2 1/2 oz.) golden raisins
- Freshly ground black pepper
- 1/2 cup (about 4 oz.) fresh cranberries, thinly sliced
- 1 1/2 cups thinly sliced small celery stalks (from celery heart)
- 1/2 cup celery leaves from celery heart, coarsely chopped
- Produce
- Bay leaf (1)
- Celery, small (1 1/2 cups)
- Celery stalks, large (3)
- Cranberries, dried (1/2 cup)
- Cranberries, fresh (1/2 cup)
- Dried apricots (1/4 cup)
- Golden raisins (1/4 cup)
- Onion (1 cup)
- Pecans (3/4 cup)
- Meat
- Celery leaves from celery heart (1/2 cup)
- Chicken or turkey broth, low-salt (2 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic clove (1)
- Kosher salt plus more (1 teaspoon)
- Olive oil (1 1/2 tablespoons)
- Pasta & Grains
- Wild rice (1 1/2 cups)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published November 17, 2011 (1 year ago).
7 people saved this recipe.
