1.4 litres/2½ pints chicken stock
1 bay leaf
1 sprig thyme
115g/4oz wild rice
115g/4oz easy-cook long-grain rice
55g/2oz unsalted butter
225g/8oz pancetta or smoked streaky bacon, roughly chopped
2 onions, finely chopped
3 sticks celery, finely chopped
½ savoy cabbage, chopped
2 tbsp finely chopped marjoram
1 X 85g/3oz packet sage and onion stuffing, made according to packet instructions
115g/4oz pecans, chopped
salt and freshly ground black pepper
3 eggs, beaten
Bring 850ml/1½ pints of the stock, the bay leaf and thyme to the boil.
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.
Drain and transfer the rice to a large bowl, discarding the bay leaf and thyme.
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.
Add the cabbage and marjoram and cook for five minutes, stirring regularly.
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.
Beat well with a wooden spoon to combine all the ingredients.
Butter a large baking dish, fold the remaining chicken stock into the stuffing and place in the baking dish.
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.