Wild Rice Stuffing

• 4 cups cooked Wild Rice (see recipe)
• 1 turkey liver, optional
• 1 1/2 cups coarsely chopped pecans
• 8 tablespoons butter
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1/4 pound mushrooms, cut into half-inch cubes, about 2 cups
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Prepare the wild rice and set it aside.
2. Preheat the oven to 350 degrees.
3. Finely chop the liver and set it aside.
4. Toast the chopped pecans lightly in a skillet.
5. Heat the butter in a heavy skillet and add the onion and celery.
6. Cook, stirring, until wilted.
7. Add the mushrooms and chopped liver.
8. Add salt and pepper.
9. Cook, stirring, about five minutes.
10. Add the wild rice and pecans and blend thoroughly.
11. Let cool.
12. Stuff and roast the turkey.
13. Heat any leftover stuffing separately in a skillet atop the stove and serve with the carved turkey.

rice, turkey, pecans, butter, onion, celery, mushrooms, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/5873 (may not work)