Wild Rice, Cranberry And Pecan Dressing

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 cup sugar
• 1 cup water
• 1 (12 ounce) package fresh cranberries
• 4 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 large celery ribs, finely chopped
• 2 cups wild rice, well rinsed
• 5 cups homemade turkey broth or 5 cups canned chicken broth
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon savory
• 1 cup coarsely chopped pecans, toasted

Recipe

• 1 put water and sugar in medium saucepan over medium heat.
• 2 heat to simmer, stirring constantly, until sugar is dissolved.
• 3 add cranberries and cook just until all the cranberries are popped, about 3 minutes.
• 4 do not overcook; you want the cranberries to stay relatively whole.
• 5 using a slotted spoon, transfer the cranberries to a medium-size bowl, leaving the cranberry syrup in the saucepan.
• 6 melt the butter in a large saucepan over medium heat.
• 7 add onion and celery and cook, stirring often, until softened, about 4 minutes.
• 8 add wild rice and cook, stirring, for 1 minute.
• 9 add stock, salt, thyme and pepper.
• 10 heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes.
• 11 remove from heat and let stand, covered, for 15 minutes.
• 12 drain the wild rice of excess cooking liquid, if necessary.
• 13 add the wild rice mixture and the toasted pecans to the cranberries.
• 14 toss to mix well.
• 15 use as a turkey stuffing or bake separately.
• 16 to bake separately, heat the oven to 350 degrees.
• 17 place in a buttered 13x9 inch baking dish.
• 18 bake, covered, until heated through, 30 to 40 minutes.