Wild Pecan Dressing

• 1 tablespoon butter
• 1/4 cup chopped onions
• 1/4 cup chopped celery
• Salt and cayenne pepper
• 2 teaspoons minced garlic
• 1/2 cup pecan pieces
• 1 unpeeled Granny Smith apple, cored and chopped (about 1 1/2 cups)
• 1 package (7 ounces) Konriko Wild Pecan Rice
• 2 cups water
• 1/2 pound bacon, chopped and fried
• 1 cup chopped tasso
• 1/2 cup chopped green onions
• 3 tablespoons finely chopped parsley
• 1 domestic goose, roasted and cut into 8-10 pieces
• 1 cup port wine reduction sauce
• 2 tablespoons chopped chives
• 2 tablespoons brunoise red pepper

1. In a large saute pan, melt the butter.
2. Add the onions and celery.
3. Season with salt and cayenne.
4. Saute the vegetables for 3-4 minutes.
5. Stir in the garlic.
6. Add the pecans and saute for 4 minutes.
7. Add the apples and rice and continue sauteing for 1 minute.
8. Add the water and bring to a boil.
9. Reduce the heat and simmer, covered for about 20 minutes.
10. Remove from the heat and stir in the bacon, tasso, green onions, and parsley.
11. Serve the rice dressing with the roasted goose on a large platter.
12. Spoon the sauce over the top of the goose and dressing.
13. Garnish with chives and peppers.

butter, onions, celery, salt, garlic, pecan pieces, apple, rice, water, bacon, tasso, green onions, parsley, goose, port wine, chives, brunoise red pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/wild-pecan-dressing-recipe.html (may not work)