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Central Market Wild Rice and Sage Dressing

1 C. Texas pecan halves
2/3 C. wild rice
2 C. water
1/2 t. salt
6 C. Ciabatta bread or baguette, cubed with crust removed
1/2 C. shallot, finely chopped (can substitute onion)
4 t. fresh sage
1/2 t. salt
1/2 C. butter, melted

Roast pecans in a shallow pan at 250�F. until golden (about 10 minutes) and break into pieces.

Rinse wild rice thoroughly. Bring wild rice, water and salt to a boil in saucepan. Cover and reduce heat. Simmer 45 minutes.

Combine bread cubes, onion, sage, salt and cooked wild rice into a large bowl. Add butter and roasted pecans. Toss. Stuff bird loosely with dressing and cook according to bird's directions. Or, cook in a casserole dish at 375�F. for 30-45 minutes or until flavors have blended.

Serving Size: 6 - 8

    
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