Thanksgiving Turkey with wild rice stuffing

Wild Rice Stuffing

Wild Rice Stuffing with Cranberry, Apricot, Bacon and Pecans

3/4 C. brown rice and 1/2 C. Wild Rice

4 slices bacon

1 C. chopped onion

1 14 oz. can chicken broth

1/2 C. water

2 T. dry sherry (optional)

1 tsp. dried or 2 tsp. fresh thyme

2 C. chopped fennel (celery if fennel unavailable)

1/3 - 1/2 C. dried cranberries

1/3 - 1.2 C. chopped dried apricot

1/2 C. pecans or hazelnuts, chopped and toasted

In a large saucepan, cook bacon over med. heat until crisp. Remove bacon, reserving 1 T. drippings in saucepan. Drain bacon; set aside. Add onion to saucepan; cook until tender, stirring occasionally. Add wild rice; cook and stir for 3 min. Add chicken broth, water, sherry and thyme. Bring to boiling; reduce heat. Cover and simmer for 10 min. Remove from heat. Stir in fennel and dried cranberries. Meanwhile, heat oven to 350. Transfer rice mixture to a 2-quart casserole. Cover  and bake for 45 to 55 min. or until rice is tender and liquid is absorbed, stirring once. Stir in pecans, crumbled bacon and 1/4 C. chopped fresh parsley or chives and serve.  This is also an excellent stuffing for pork, as a side for pork chops or using in stuffed pork tenderloin.