Wild Rice Stuffing with Cranberries and Toasted Pecans | America's Test Kitchen

Ingredients

• 2 cups chicken stock or low-sodium canned chicken broth
• 1 cup wild rice blend
• 2 tablespoons butter
• 1 small onion , chopped fine (1/2 cup)
• 1/2 small rib celery , diced fine (1/4 cup)
• 1/4 cup toasted pecans , chopped coarse
• 1/4 cup dried cranberries
• 2 tablespoons minced fresh parsley leaves
• 2 teaspoons minced fresh thyme leaves