Enjoy Thanksgiving dinner without needing to loosen your belt—this wild rice and pecan stuffing recipe contains no bread.
Recipe information
Yield
8 to 10 Servings
Ingredients
1
3
1
1
1
2
1
1
3
1
1
1
1
1
1
Need to make a substitution?
Preparation
Step 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 tsp. 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.
Step 2
Meanwhile, preheat oven to 325°. Spread out pecans on a rimmed baking sheet. Toast until fragrant, 5–7 minutes. Let cool; coarsely chop.
Step 3
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 tablespoons if too dry, before continuing.
Step 4
Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit, covered, for 5 minutes.
Step 5
Season rice to taste with salt and pepper. Fold pecans, sliced cranberries, and sliced celery into mixture. Garnish with celery leaves.