Wild Rice, Fruit, and Pecan Stuffing

Ingredients

• 1  bay leaf 
• 10 servings pepper black freshly ground
• 0.5 cup celery leaves from celery heart coarsely chopped
• 1.5 cups celery stalks thinly sliced (from celery heart)
• 4 ounces cranberries fresh thinly sliced
• 3 ounces apricots dried coarsely chopped
• 0.5 cup cranberries dried
• 1  garlic clove thinly sliced
• 2.5 ounces golden raisins 
• 1 teaspoon kosher salt plus more
• 1.5 tablespoons olive oil 
• 1 cup onion finely chopped
• 3 ounces pecans 
• 2 cups turkey broth 
• 1.5 cups rice wild

Equipment

• sauce pan
• oven

Directions

1. Heat oil in a large saucepan over mediumheat.
2. Add chopped celery and onion; cook,stirring occasionally, until softened andalmost translucent, about 8 minutes. Stir ingarlic; cook, stirring often, until fragrant,about 2 minutes.
3. Add wild rice; stir for1 minute.
4. Add broth, bay leaf, 1 teaspoon salt, and1 1/2 cups water; increase heat and bring toa boil. Reduce heat to medium-low, cover,and simmer for 30 minutes. Uncover, stir,and continue cooking, uncovered, stirringoccasionally, until liquid is absorbed andrice is tender, 20–40 minutes.
5. Meanwhile, preheat oven to 325°F.
6. Spread out pecans on a rimmed bakingsheet. Toast until fragrant, 5-7 minutes.
7. Let cool; coarsely chop. DO AHEAD: Canbe made 1 day ahead. Store nuts airtightat room temperature.
8. Let stuffing cool,then cover and chill. Rewarm over mediumheat, adding water by tablespoonfuls if toodry, before continuing.
9. Discard bay leaf. Stir in dried cranberries,apricots, and raisins.
10. Let sit, covered, for5 minutes.
11. Season rice to taste with salt and pepper.Fold pecans, sliced cranberries, andsliced celery into mixture.
12. Garnish withcelery leaves.
13. calories, 9 grams fat, 35 grams carbohydrate
14. Bon Appétit