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1
Bring 3 cups broth and bay leaf to boil in medium saucepan.
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2
Mix in wild rice; reduce heat to low, cover and cook 30 minutes.
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3
Mix in white rice.
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4
Cover; cook until both are tender and liquid is absorbed, about 20 minutes more.
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5
Transfer rice to large bowl.
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6
Discard bay leaf.
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7
Melt butter in heavy large Dutch oven over medium heat.
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8
Add ham, onions and celery and saute until onions are tender, about 10 minutes.
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9
Add collard greens and marjoram and saute until greens wilt, about 3 minutes.
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10
Add mixture to rice.
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11
Mix in cubed stuffing, pecans and nutmeg.
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12
Season to taste with salt and pepper.
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13
(Can be prepared 1 day ahead.
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14
Cover and refrigerate.)
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15
Mix eggs into stuffing.
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16
To bake stuffing in turkey: Fill main turkey cavity with stuffing.
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17
Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing).
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18
Spoon remaining stuffing into buttered baking dish.
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19
Cover with buttered aluminum foil.
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20
Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
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21
To bake all stuffing in pan: Preheat oven to 375F.
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22
Butter 13x9x2-inch baking dish.
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23
Mix 1 1/2 cups broth into stuffing.
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24
Transfer to prepared dish.
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25
Cover with buttered foil and bake until heated through, about 30 minutes.
