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Bring 850ml/1½ pints of the stock, the bay leaf and thyme to the boil.
Fold in the wild rice, reduce the heat, cover and cook for 30 minutes. Add the long-grain rice and cook for a further 12 minutes.
Drain and transfer the rice to a large bowl, discarding the bay leaf and thyme.
Melt the butter in a large pan, add the pancetta, onion, and celery, and cook over a medium heat for eight minutes until the onions have softened but not browned.
Add the cabbage and marjoram and cook for five minutes, stirring regularly.
Add this mixture to the rice, along with the sage and onion stuffing, pecans, salt, and plenty of ground black pepper. Finally fold in the beaten eggs.
Beat well with a wooden spoon to combine all the ingredients.
Butter a large baking dish, fold the remaining chicken stock into the stuffing and place in the baking dish.
Cover with buttered foil and bake in a hot oven at 200C/400F/Gas 6 for 30 minutes. Use as a stuffing for turkey.
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