Cranberry Pecan Stuffing

• 1/2 cup wild rice
• 1/2 cup dried cranberries or fresh (you will need to cook the fresh cranberries before using them)
• 1 shallot, finely chopped
• leaves from 3 sprigs rosemary, chopped
• leaves from 1 sprig thyme
• 1/4 cup pecans, coarsely chopped
• Olive oil
• Salt and freshly ground black pepper

Cook the wild rice in salted water and some duck stock, if you have it. This should take 20 minutes in a pressure cooker at a high pressure, or you can cook it on the stove for longer. When the rice is done, set it aside to finish up the rest.

Gently saute the shallot, rosemary, thyme, and pecans in olive oil for about ten minutes. Towards the end, stir in the dried or fresh cooked cranberries, and finally, stir in the rice.

You can use this stuffing to actually stuff a duck or other fowl before roasting or stuff it into half of a cooked winter squash, or serve it separately as a side dish on its own.