Wild Rice Poultry Stuffing with Cranberries and Pecans

Ingredients:

• 4 tbsp unsalted butter, plus extra for greasing the pan
• 0.5 cup finely chopped onion
• 1/4 cup finely chopped celery
• 2 tsp finely chopped fresh thyme leaves
• 3 cups cooked wild rice
• 2 tbsp finely chopped fresh parsley + extra for serving
• 2/3 cup toasted pecans, chopped
• 0.5 cups dried cranberries
• 1/3 cup chopped dried apricots

Preparation:

1. Preheat oven to 175°C and grease a 2-quart baking dish with butter.
2. In a large skillet over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the vegetables are softened but not browned, about 10 minutes. Add the thyme, a pinch of salt, and black pepper and cook for another minute. Remove from heat and transfer to a large bowl.
3. Add the rice, parsley, pecans, cranberries, and dried apricots to the vegetable mixture and mix well. Season with salt and pepper to taste. Spread the filling evenly into the prepared pan and bake until heated through, about 30 minutes. Sprinkle with parsley and serve.