Pear-Pecan Wild Rice Stuffing is a way to honor Native Americans at Thanksgiving. My recipe is studded with toasted pecans and chunks of pears and will wow your crowd. I use butter spray rather than butter to cut calories.
Ingredients for 12 servings:
8 cups challah or egg bread, cut into 1 ” squares
1 cup pecan piece
1 T. butter and some butter spray (for flavor)
1 large onion, chopped
3 ribs celery, chopped
3 pears, halved, cored, chopped
1/3 cup white wine, or you can substitute chicken broth
1 pkg (8.8 oz) Uncle Ben’s ready seasoned long grain and wild rice (or any variety)
4 T. chopped fresh marjoram
1/2 tsp. each salt and pepper
2 cups low sodium chicken broth
Preheat oven to 375 degrees. Coat a large baking dish with cooking spray. In a jelly roll pan, spread bread cubes in a single layer, bake and stir often until toasted and crisp. Cool.
Meanwhile, heat large non-stick skillet over medium heat. Add pecans, cooking until lightly browned, about three minutes. Remove.
In the same skillet, melt a tablespoon butter over low-medium heat and add onion and celery. Add a little water if necessary for cooking. Spray with butter spray, add pears and cook until just starting to soften. Add wine, cook until reduced by half, about a minute.
Stir in rice, 3 T. marjoram, salt and pepper until blended. Stir in toasted bread cubes and pecans. Gradually stir in chicken broth. Transfer to a baking dish and give it a butter-spray. Cover, bake thirty minutes. Uncover, and bake the top until crisp. Sprinkle with remaining tablespoon of marjoram.
Northern Minnesota lakes, marshes, and streams; water 6 inches to 3 feet deep. Wild rice has a higher protein content than most cereal grains, making it a good food for wildlife and humans. Wild rice attracts many wild birds, especially waterfowl and red-winged blackbirds, and it also provides nesting cover for waterfowl.