Wild rice stuffing is a favourite in the Winter’s household; substitute 2 cups of brown and wild rice blend if you can’t find wild rice. It’s delicious as a turkey stuffing - which is how they cook it - but also makes an interesting vegetarian option when made with vegetable stock and baked alongside. By Julie Van Rosendaal
Bring the stock or water to a simmer in a large saucepan; add the rice and salt, reduce heat to low and cook, covered, until the rice is tender, about 45 minutes.
Remove from the heat and fluff with a fork. Add the dried cranberries as you do.
Heat the butter or oil in a large skillet and sauté the shallots and celery until softened, about 5 minutes.
Add the apple and cook for a few more minutes, until they begin to soften. Stir in the sage, thyme, pepper and cook for a few more minutes.
Transfer to a bowl and toss with rice and pecans.
Use the mixture to stuff a turkey, or put it in a buttered baking dish that will accommodate it, cover and bake (alongside your turkey, if you like) at 350°F for about half an hour.