Rice stuffing with greens, pancetta and pecans


Preparation method

  1. Bring 850ml/1½ pints of the stock, the bay leaf and thyme to the boil.

  2. 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.

  3. Drain and transfer the rice to a large bowl, discarding the bay leaf and thyme.

  4. 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.

  5. Add the cabbage and marjoram and cook for five minutes, stirring regularly.

  6. 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.

  7. Beat well with a wooden spoon to combine all the ingredients.

  8. Butter a large baking dish, fold the remaining chicken stock into the stuffing and place in the baking dish.

  9. Cover with buttered foil and bake in a hot oven at 200C/400F/Gas 6 for 30 minutes, either beforehand or while the turkey is resting.

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 4-6

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 28 November

James Martin presents with help from chefs Jason Atherton and Russell Norman.

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