Serve this wild rice stuffing with rack of pork or roasted leg of pork.

Wild Rice Stuffing with Cranberries, Bacon and Pecans

1 1/4 cups uncooked wild rice
4 slices bacon, cut into 1-inch pieces
1 cup chopped onion
1 can (14 ounces) chicken broth
1/2 cup water
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme, crushed
2 cups chopped fennel or celery
3/4 cup dried cranberries or chopped dried apricots
1/2 cup chopped pecans, toasted

1. Rinse wild rice in cold water. Drain well; set aside. In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon; set aside.
2. Add onion to saucepan; cook until tender, stirring occasionally. Add wild rice; cook and stir for 3 minutes. Add chicken broth, water, sherry and thyme. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in fennel and dried cranberries.
3. Meanwhile, heat oven to 350°F (175°C). Transfer rice mixture to a 2-quart casserole. Cover and bake for 45 to 55 minutes or until rice is tender and liquid is absorbed, stirring once. Stir in pecans and bacon.

Serves 8.

Recipe provided courtesy of Pork, The Other White Meat.