Wild Rice & Pecan Stuffing For Poultry

• 7 cups chicken broth or 7 cups vegetable broth
• 1 bay leaf
• 1 1/2 cups wild rice
• 1 1/2 cups long grain rice (basmati)
• 1/2 cup butter
• 2 large onions, chopped
• 1 1/2 cups celery, chopped
• 1/2 lb mushroom, cleaned & sliced
• 4 garlic cloves, peeled and minced
• 2 teaspoons dried thyme
• 1/4 cup madeira wine
• 2 eggs, beaten
• 1 cup toasted pecans, chopped
• 3/4 cup fresh parsley, finely chopped

1. Bring 6 1/2 cups of the broth and the bay leaf to a boil (use a fairly large saucepan).
2. Add wild rice and simmer the wild rice covered for 30 minutes, add long grain rice, keep covered and cook for apprx 20 minutes more.
3. Watch that the rice does not burn because the stock will be absorbed (if necessary add a touch of water if the rice is not cooked) Transfer the rice to a large bowl.
4. Melt the butter in a skillet, add onions& celery, saute for 10 minutes.
5. Add mushrooms, garlic & thyme, continue sauteing until the mushrooms are tender (8 minutes) Add Madeira, bring to a boil.
6. Pour mushroom mixture over the rice.
7. Stir in the beaten eggs and remaining 1/2 cup stock.
8. Add pecans & parsley.
9. mix well.
10. Ready to stuff your favorite bird as soon as it has cooled.

chicken broth, bay leaf, wild rice, long grain rice, butter, onions, celery, mushroom, garlic, thyme, madeira wine, eggs, pecans, fresh parsley

Taken from www.food.com/recipe/wild-rice-pecan-stuffing-for-poultry-39834 (may not work)