Prep Time
55 min
Yields
6 - 8 servings
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
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ingredients
4
tbsp unsalted butter
½
cup finely chopped onion
¼
cup finely chopped celery
2
tsp finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3
cups cooked wild rice
2
tbsp finely chopped fresh flat-leaf parsley
⅔
cup toasted pecan pieces, chopped
½
cup dried cranberries
⅓
cup dried apricots, chopped
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directions
Step 1
Preheat the oven to 350°F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
Step 2
Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.