WILD RICE, APRICOT AND PECAN STUFFING

Steps:

• Cook wild rice in plenty of boiling salted water until tender and drain. Chop onions and celery. Heat 8 Tbs, of the butter in saucepan over medium heat. Add onions and celery and cook until soft, about 5 minutes. Add white rice and rosemary and stir 1 minute. Add 1 tsp. salt and 1/2 tsp. pepper, the nutmeg and stock. Bring to a boil, reduce heat, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Chop apricots and stir in along with wild rice and pecans. Heat oven to 325 F. Add 1/2 cup of chicken broth to the stuffing and bake for 30 min.