Wild Rice & Pecan Stuffing for Poultry

Bergy's Note:

Very tasty, moist dressing. This recipe is enough stuffing for a 16 lb Turkey

• Total Time: 1 hrs 30 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 12

• 7 cups chicken broth or 7 cups vegetable broth
• 1 bay leaf
• 1 1/2 cups wild rice
• 1 1/2 cups long grain rice (basmati)
• 1/2 cup butter
• 2 large onions, chopped
• 1 1/2 cups celery, chopped
• 1/2 lb mushroom, cleaned & sliced
• 4 garlic cloves, peeled and minced
• 2 teaspoons dried thyme
• 1/4 cup madeira wine
• 2 eggs, beaten
• 1 cup toasted pecans, chopped
• 3/4 cup fresh parsley, finely chopped

Directions:

1. Bring 6 1/2 cups of the broth and the bay leaf to a boil (use a fairly large saucepan).
2. Add wild rice and simmer the wild rice covered for 30 minutes, add long grain rice, keep covered and cook for apprx 20 minutes more.
3. Watch that the rice does not burn because the stock will be absorbed (if necessary add a touch of water if the rice is not cooked) Transfer the rice to a large bowl.
4. Melt the butter in a skillet, add onions& celery, saute for 10 minutes.
5. Add mushrooms, garlic & thyme, continue sauteing until the mushrooms are tender (8 minutes) Add Madeira, bring to a boil.
6. Pour mushroom mixture over the rice.
7. Stir in the beaten eggs and remaining 1/2 cup stock.
8. Add pecans & parsley.
9. mix well.
10. Ready to stuff your favorite bird as soon as it has cooled.

Reviews

[Derf]

WOW Bergy!! wonderfull stuffing!! I made the whole recipe for 12!! for a 5 lb chicken!! Stuffed the bird and casseroled the rest, and will freeze it for future use. It is soo good, we will probably use the casserole for a side dish. It was wonderful in the bird, the combination of wild and basmati rices was sooo complimented by the pecans, onions, mushrooms, garlic and herbs with a perfect touch of madeira!! There was chicken left over but not a speck of the stuffing!! Thanks for sharing Bergy!!

[Tick Chef]

I can't even begin to say how wonderful this stuffing is!!! I also made the whole recipe and since it will stuff the turkey and then some, I will have lots for the freezer. Thanks so much, it's definitely worth being in the kitchen for!