Wild Rice Stuffing
Stuffing doesn’t have to be based in bread or cornbread-- any number of starches make an excellent base for dressing. If you’re going with a more gamey turkey alternative-- like goose or even a wild turkey, I really love a wild rice stuffing. Melt 8 ounces of unsalted butter in a large, heavy skillet. Add 2 cups wild rice, 2 cups long-grain rice, 3 large chopped onions and 2 cups of chopped celery. Cook over medium heat for 6 minutes, stirring occasionally. Add four cups of chicken stock and bring to a boil. Reduce the heat, cover the pot and simmer for 25 minutes, or until stock is completely absorbed and rice is tender. To add texture and flavor, I suggest adding 2 cups of toasted and coarsely chopped pecans to the mix, and any combination of the following herbs, to taste: parsley, salt, sage, marjoram, savory, cinnamon, celery seed, and white pepper. This can be prepared up to two days ahead, and cultivates some wonderful flavors over time.