Name: Wild Rice, Fruit, and Pecan Stuffing
Yield: 8 to 10 Servings
Ingredients: 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

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Christopher Testani

Enjoy Thanksgiving dinner without needing to loosen your belt—this wild rice and pecan stuffing recipe contains no bread.

Recipe notes