Wild Rice, Spiced Pecan, Apple & Sourdough Bread Stuffing

This recipe makes enough stuffing to fill the turkey and to fill an extra baking dish.

• 1-lb. loaf sourdough or peasant-style bread
• 2 cups raw wild rice
• 2 tsp. plus 1 Tbs. salt
• 3 Tbs. olive oil
• 2 medium (4-oz.) onions, cut into small dice (1-1/2 cups)
• 4 large ribs celery, cut into small dice (1-1/2 cups)
• 2 small cloves garlic, minced
• 1-1/2 Tbs. chopped fresh sage
• 1-1/2 Tbs. chopped fresh thyme
• 1-1/2 tsp. white pepper
• 3 Granny Smith apples
• 2 Tbs. butter
• 1 Tbs. sugar
• 1-2/3 cups apple cider
• 4 large eggs
• 3/4 cup homemade or low-salt canned chicken broth
• 1/2 recipe Spiced Pecans, coarsely chopped
• (see Spiced Pecans)

Two days ahead:

Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight.

One day ahead:

In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 minutes. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet.

In a large sauté pan, heat 2 Tbs. oil over medium-high heat. Add the onions, sauté 4 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. Remove from the heat and stir in the herbs, pepper, and 1 Tbs. salt. Cool in a shallow dish.

Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely.

In a large bowl, combine the rice, bread, and apple mixture. Refrigerate.

On the day of serving:

Bring the stuffing to room temperature. Mix the eggs, 1 cup cider, and chicken broth. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey recipe.

Wild Rice, Spiced Pecan, Apple & Sourdough Bread Stuffing

This recipe makes enough stuffing to fill the turkey and to fill an extra baking dish.

• 1-lb. loaf sourdough or peasant-style bread
• 2 cups raw wild rice
• 2 tsp. plus 1 Tbs. salt
• 3 Tbs. olive oil
• 2 medium (4-oz.) onions, cut into small dice (1-1/2 cups)
• 4 large ribs celery, cut into small dice (1-1/2 cups)
• 2 small cloves garlic, minced
• 1-1/2 Tbs. chopped fresh sage
• 1-1/2 Tbs. chopped fresh thyme
• 1-1/2 tsp. white pepper
• 3 Granny Smith apples
• 2 Tbs. butter
• 1 Tbs. sugar
• 1-2/3 cups apple cider
• 4 large eggs
• 3/4 cup homemade or low-salt canned chicken broth
• 1/2 recipe Spiced Pecans, coarsely chopped
• (see Spiced Pecans)

Two days ahead:

Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight.

One day ahead:

In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 minutes. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet.

In a large sauté pan, heat 2 Tbs. oil over medium-high heat. Add the onions, sauté 4 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. Remove from the heat and stir in the herbs, pepper, and 1 Tbs. salt. Cool in a shallow dish.

Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely.

In a large bowl, combine the rice, bread, and apple mixture. Refrigerate.

On the day of serving:

Bring the stuffing to room temperature. Mix the eggs, 1 cup cider, and chicken broth. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey recipe.

Wild Rice & Cornbread Stuffing with Pears & Cranberries

This all-American stuffing combines southern cornbread, New England dried cranberries, and wild rice from the Great Lakes.

• 1/2 cup dried cranberries
• 1 cup apple cider or pear cider
• 1 recipe Buttermilk Cornbread, broken into chunks
• 4 cups cooked wild rice (start with 1 cup raw rice)
• 2 ripe pears, peeled, cored, and diced
• 1/2 lb. (1 cup) unsalted butter, melted
• 1/4 cup chopped fresh flat-leaf parsley
• 4 scallions, trimmed, white parts chopped
• 2 Tbs. chopped fresh sage
• 1 Tbs. finely chopped garlic
• 1 Tbs. kosher salt; more to taste
• 2 tsp. freshly ground black pepper; more to taste
• 1 cup homemade or lower-salt canned chicken broth; more as needed

Plump the dried cranberries in the cider by warming them both in a saucepan or in the microwave and letting them stand for about 5 minutes. Drain the cranberries, reserving them and the cider separately.

In a large bowl, toss the cornbread, cooked wild rice, diced pears, melted butter, parsley, scallions, sage, garlic, and the drained cranberries. Season with the salt and pepper. Stir in the broth plus half of the reserved cider.

To bake the stuffing on its own:

Heat the oven to 350°F. Transfer the stuffing to a buttered casserole dish and cover with foil. Bake for 45 minutes, adding a little more broth if it seems dry. If you prefer a crunchier top to your stuffing, remove the foil for the last 10-15 minutes of baking.

To bake the stuffing in the turkey:

Loosely stuff the front and back cavities of a 12- to 13-lb. turkey. Put the remaining stuffing in a buttered casserole dish, cover with foil, and bake alongside the turkey for the last 45 min. of roasting.

Cornish Game Hens Stuffed with Wild Rice & Leeks

Some wild rice won’t soak up all the cooking liquid even when it’s fully cooked. If this is the case, just pour off the extra liquid and proceed with the recipe.

• 5 Tbs. unsalted butter
• 2 large or 3 medium leeks, the white and 1 inch of the light green portion cut into 1/2-inch dice, washed, and drained (to yield 2 cups)
• 3/4 cup raw wild rice, rinsed and drained
• 1-1/2 cups homemade or low-salt canned chicken broth
• 3/4 cup water
• 1/2 tsp. salt; more to taste
• Freshly ground black pepper to taste
• 1/2 lb. assorted wild mushrooms, wiped clean and chopped
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 tsp. chopped fresh thyme
• 1 tsp. chopped fresh sage
• 6 Cornish game hens (about 1-1/2 lb. each), neck and giblets removed and discarded or saved for stock, hens rinsed and patted dry

In a medium saucepan over medium heat, melt 2 Tbs. of the butter. Add the leeks and cook until soft, 10 to 12 min. Add the wild rice, chicken broth, water, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer gently without stirring until the rice is just tender, 40 to 45 min. If the rice is done and liquid remains, pour off the extra. Set aside. Meanwhile, melt 1 Tbs. of the butter in a large frying pan over medium heat. Add the mushrooms, parsley, thyme, and sage to the pan. Season with salt and pepper and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, 3 to 5 min. Continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are dry, 3 to 5 min. Stir the mushrooms into the rice and set aside to cool; you should have about 2 cups of stuffing.

Heat the oven to 425°F. Season the cavity of each hen with salt and pepper. Make sure the stuffing is thoroughly cool and pack the cavity of each hen loosely with about 2/3 cup stuffing. With kitchen twine, tie the legs together. Tuck the wings underneath. Arrange the birds breast side up on a wire rack set in a shallow roasting pan (or two). Melt the remaining 2 Tbs. butter and use half to brush over the hens. Sprinkle them with salt and pepper. Roast for 20 min. Brush with the remaining melted butter. Continue to roast until the juices run clear when you prick the thickest part of the thigh and an instant- read thermometer inserted in the thigh registers 170°F, another 25 to 30 min. Transfer the hens to a platter, tent with foil, and let stand for 10 min. before serving.

Wild Rice & Cornbread Stuffing with Pears & Cranberries

This all-American stuffing combines southern cornbread, New England dried cranberries, and wild rice from the Great Lakes.

• 1/2 cup dried cranberries
• 1 cup apple cider or pear cider
• 1 recipe Buttermilk Cornbread, broken into chunks
• 4 cups cooked wild rice (start with 1 cup raw rice)
• 2 ripe pears, peeled, cored, and diced
• 1/2 lb. (1 cup) unsalted butter, melted
• 1/4 cup chopped fresh flat-leaf parsley
• 4 scallions, trimmed, white parts chopped
• 2 Tbs. chopped fresh sage
• 1 Tbs. finely chopped garlic
• 1 Tbs. kosher salt; more to taste
• 2 tsp. freshly ground black pepper; more to taste
• 1 cup homemade or lower-salt canned chicken broth; more as needed

Plump the dried cranberries in the cider by warming them both in a saucepan or in the microwave and letting them stand for about 5 minutes. Drain the cranberries, reserving them and the cider separately.

In a large bowl, toss the cornbread, cooked wild rice, diced pears, melted butter, parsley, scallions, sage, garlic, and the drained cranberries. Season with the salt and pepper. Stir in the broth plus half of the reserved cider.

To bake the stuffing on its own:

Heat the oven to 350°F. Transfer the stuffing to a buttered casserole dish and cover with foil. Bake for 45 minutes, adding a little more broth if it seems dry. If you prefer a crunchier top to your stuffing, remove the foil for the last 10-15 minutes of baking.

To bake the stuffing in the turkey:

Loosely stuff the front and back cavities of a 12- to 13-lb. turkey. Put the remaining stuffing in a buttered casserole dish, cover with foil, and bake alongside the turkey for the last 45 min. of roasting.

Cornish Game Hens Stuffed with Wild Rice & Leeks

Some wild rice won’t soak up all the cooking liquid even when it’s fully cooked. If this is the case, just pour off the extra liquid and proceed with the recipe.

• 5 Tbs. unsalted butter
• 2 large or 3 medium leeks, the white and 1 inch of the light green portion cut into 1/2-inch dice, washed, and drained (to yield 2 cups)
• 3/4 cup raw wild rice, rinsed and drained
• 1-1/2 cups homemade or low-salt canned chicken broth
• 3/4 cup water
• 1/2 tsp. salt; more to taste
• Freshly ground black pepper to taste
• 1/2 lb. assorted wild mushrooms, wiped clean and chopped
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 tsp. chopped fresh thyme
• 1 tsp. chopped fresh sage
• 6 Cornish game hens (about 1-1/2 lb. each), neck and giblets removed and discarded or saved for stock, hens rinsed and patted dry

In a medium saucepan over medium heat, melt 2 Tbs. of the butter. Add the leeks and cook until soft, 10 to 12 min. Add the wild rice, chicken broth, water, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer gently without stirring until the rice is just tender, 40 to 45 min. If the rice is done and liquid remains, pour off the extra. Set aside. Meanwhile, melt 1 Tbs. of the butter in a large frying pan over medium heat. Add the mushrooms, parsley, thyme, and sage to the pan. Season with salt and pepper and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, 3 to 5 min. Continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are dry, 3 to 5 min. Stir the mushrooms into the rice and set aside to cool; you should have about 2 cups of stuffing.

Heat the oven to 425°F. Season the cavity of each hen with salt and pepper. Make sure the stuffing is thoroughly cool and pack the cavity of each hen loosely with about 2/3 cup stuffing. With kitchen twine, tie the legs together. Tuck the wings underneath. Arrange the birds breast side up on a wire rack set in a shallow roasting pan (or two). Melt the remaining 2 Tbs. butter and use half to brush over the hens. Sprinkle them with salt and pepper. Roast for 20 min. Brush with the remaining melted butter. Continue to roast until the juices run clear when you prick the thickest part of the thigh and an instant- read thermometer inserted in the thigh registers 170°F, another 25 to 30 min. Transfer the hens to a platter, tent with foil, and let stand for 10 min. before serving.

Wild Rice, Spiced Pecan, Apple & Sourdough Bread Stuffing

This recipe makes enough stuffing to fill the turkey and to fill an extra baking dish.

• 1-lb. loaf sourdough or peasant-style bread
• 2 cups raw wild rice
• 2 tsp. plus 1 Tbs. salt
• 3 Tbs. olive oil
• 2 medium (4-oz.) onions, cut into small dice (1-1/2 cups)
• 4 large ribs celery, cut into small dice (1-1/2 cups)
• 2 small cloves garlic, minced
• 1-1/2 Tbs. chopped fresh sage
• 1-1/2 Tbs. chopped fresh thyme
• 1-1/2 tsp. white pepper
• 3 Granny Smith apples
• 2 Tbs. butter
• 1 Tbs. sugar
• 1-2/3 cups apple cider
• 4 large eggs
• 3/4 cup homemade or low-salt canned chicken broth
• 1/2 recipe Spiced Pecans, coarsely chopped
• (see Spiced Pecans)

Two days ahead:

Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight.

One day ahead:

In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 minutes. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet.

In a large sauté pan, heat 2 Tbs. oil over medium-high heat. Add the onions, sauté 4 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. Remove from the heat and stir in the herbs, pepper, and 1 Tbs. salt. Cool in a shallow dish.

Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely.

In a large bowl, combine the rice, bread, and apple mixture. Refrigerate.

On the day of serving:

Bring the stuffing to room temperature. Mix the eggs, 1 cup cider, and chicken broth. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey recipe.