Southern Rice Pilaf Stuffing with Ham, Pecans and G

Name: Southern Rice Pilaf Stuffing with Ham, Pecans and Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups (about) canned low-salt chicken broth; 1 bay leaf; 3/4 cup wild rice; 3/4 cup long-grain white rice; 3 tablespoons butter; 2 cups chopped ham (about 3/4 pound); 1 1/2 cups chopped onions; 1 1/2 cups chopped celery with leaves; 1 large bunch collard greens, sliced; 2 tablespoons chopped fresh marjoram or 2 teaspoons dried; 3 cups packaged cubed bread stuffing; 1 cup pecans, toasted, coarsely chopped; 1/4 teaspoon ground nutmeg; 3 eggs, beaten to blend

Servings: persons

4 1/2 cups (about) canned low-salt chicken broth
1 bay leaf
3/4 cup wild rice
3/4 cup long-grain white rice
3 tablespoons butter
2 cups chopped ham (about 3/4 pound)
1 1/2 cups chopped onions
1 1/2 cups chopped celery with leaves
1 large bunch collard greens, sliced
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
3 cups packaged cubed bread stuffing
1 cup pecans, toasted, coarsely chopped
1/4 teaspoon ground nutmeg
3 eggs, beaten to blend

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

1312

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 1/2 cups (about) canned low-salt chicken broth, 1 bay leaf, 3/4 cup wild rice, 3/4 cup long-grain white rice, and more.

Yes, Southern Rice Pilaf Stuffing with Ham, Pecans and Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southern Rice Pilaf Stuffing with Ham, Pecans and Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions