Wild Rice, Cranberry and Pecan Dressing

Recipe by Rodger
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8-10
YIELD: 1 9X13 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put water and sugar in medium saucepan over medium heat.
  • Heat to simmer, stirring constantly, until sugar is dissolved.
  • Add cranberries and cook just until all the cranberries are popped, about 3 minutes.
  • Do not overcook; you want the cranberries to stay relatively whole.
  • Using a slotted spoon, transfer the cranberries to a medium-size bowl, leaving the cranberry syrup in the saucepan.
  • Melt the butter in a large saucepan over medium heat.
  • Add onion and celery and cook, stirring often, until softened, about 4 minutes.
  • Add wild rice and cook, stirring, for 1 minute.
  • Add stock, salt, thyme and pepper.
  • Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes.
  • Remove from heat and let stand, covered, for 15 minutes.
  • Drain the wild rice of excess cooking liquid, if necessary.
  • Add the wild rice mixture and the toasted pecans to the cranberries.
  • Toss to mix well.
  • Use as a turkey stuffing or bake separately.
  • To bake separately, heat the oven to 350 degrees.
  • Place in a buttered 13x9 inch baking dish.
  • Bake, covered, until heated through, 30 to 40 minutes.
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