This stuffing, with the nutty flavor of wild rice brightened with fresh rosemary and thyme, is perfect stuffed into a whole duck before roasting, though it should go well with turkey, too.
Cranberry Pecan Stuffing
1/2 C wild rice
1/2 C dried cranberries
1 shallot, finely chopped
leaves from 3 sprigs rosemary, chopped
leaves from 1 sprig thyme
1/4 C pecans, coarsely chopped
Salt and freshly ground black pepper
Cook the wild rice in salted water and some duck stock, if you have it. This should take 20 minutes in a pressure cooker at a high pressure, or you can cook it on the stove for longer. When the rice is done, set it aside to finish up the rest.
Gently saute the shallot, rosemary, thyme, and pecans in olive oil for about ten minutes. Towards the end, stir in the dried cranberries, and finally, stir in the rice.
You can use this stuffing to actually stuff a duck or other fowl before roasting, or serve it separately as a side dish on its own.