Wild Rice and Pecan Stuffing and Soup




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This double duty recipe blends several tastes that results in a savory, slightly sweet, chewy and tender stuffing. This dish tastes equally as good with turkey as it does with chicken or stuffed into a pork roast. I removed a few steps I felt were necessary and a fair amount of the fat typically found in many stuffing recipes. Be sure to make extra because you definitely will want to make the soup found below in notes-it is that good!


Preheat oven to 350 if not using as stuffing

* 1 ½ cups chopped celery
* 1 cup chopped onion
* 2 cups uncooked wild rice or 1 cup wildfire e and 1 cup long grain brown rice, will yield 6 cups cooked rice
* 2 garlic cloves, minced 
* 1 Tablespoon fresh sage, minced
* 2 cups chicken broth
* 1 ½ tablespoons chopped fresh sage 
* 4 tablespoons unsalted butter
* 4 egg yolks, Save the egg whites to use in another recipe
* 1/2 cup sherry or good cooking wine
* 3 tablespoons all purpose flour
1/2 orange, peeled, pith removed and chopped
* ½ cup chopped pecans, toasted
* ½ teaspoon salt
* ½ teaspoon freshly ground black pepper


1. In a medium to large pot or Dutch oven over high heat, bring 5 cups water to a rapid. Add 1 tablespoon kosher salt. Add wild rice and brown rice, if using and gently stir rice only once only, reduce heat to simmer and partially cover pot and cook until rice is tender, about 35-50 minutes. Drain and transfer rice to a large bowl.
2. In the same Dutch oven or pot, Melt the butter in a large skillet over medium heat. Add onions, garlic and celery and sauté until onions are golden, 10–15 minutes. Add sage and cook for 1-2 more minutes or until fragrant.
4. Add flour and cook, stirring, for 1-2 minutes. Slowly add the stock, one cup at a time, stir to thicken and then add next cup, stirring for about 4-5 minutes. Add rice back into pot and stir.
6. Whisk egg yolks and sherry together in a small bowl and then gently mix into rice mixture. Add chopped pecans and orange pieces and mix to incorporate.
7. season to taste with salt and pepper. Mix well and season with kosher salt and freshly ground pepper.
9. Stuff cavity of turkey just before roasting. If not using as stuffing, bake in oven for 45 minutes at 350 degrees.


Double Duty Recipe:
Make a Greek inspired soup with lemon and leftover turkey or chicken. Mix 2 cups stuffing with 4 cups chicken broth, juice from one lemon and leftover cooked, chopped turkey or chicken. Heat through, season to taste with kosher salt, freshly ground pepper and serve.
If you have extra stuffing leftover, put it into a small baking dish, cover it tightly with foil and then place it in the oven for the last 45 minutes the turkey roasts. Add additional broth if necessary.
Add chopped mushrooms in apricot and/or walnuts for different variations.

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