Wild Rice and Corn Stuffing

1. 1

   Bring 5 cups water to a boil in a medium saucepan; add the rice and 1 tablespoon salt.

2. 2

   Cover; reduce heat.

3. 3

   Cook the rice until al dente, 35 to 40 minutes (not all the water will be absorbed).

4. 4

   Drain well.

5. 5

   Heat the oil in a large skillet over medium-high heat until hot but not smoking.

6. 6

   Add the onions and garlic; cook, stirring, until soft, about 2 minutes.

7. 7

   Add the chiles; cook 30 seconds.

8. 8

   Stir the onion mixture, corn, pepper, and lime juice into the rice; season with salt.

9. 9

   Serve, or immediately pack loosely in a turkey cavity, and cook until an instant-read thermometer inserted into the center of the stuffing registers 165F.

* Per serving · 4 servings · Values may vary.

No additional tips available.