Wild Rice Stuffing with Cranberries, Bacon and Pecans

1 1/4 cups uncooked wild rice
4 slices bacon, cut into 1-inch pieces
1 cup chopped onion
1 can (14 ounces) chicken broth
1/2 cup water
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme, crushed
2 cups chopped fennel or celery
3/4 cup dried cranberries or chopped dried apricots
1/2 cup chopped pecans, toasted

Rinse wild rice in cold water. Drain well; set aside.

In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon; set aside.

Add onion to saucepan; cook until tender, stirring occasionally. Add wild rice; cook and stir for 3 minutes. Add chicken broth, water, sherry and thyme. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat.

Stir in fennel and dried cranberries.

Meanwhile, heat oven to 350 degrees F.

Transfer rice mixture to a 2-quart casserole.

Cover and bake for 45 to 55 minutes or until rice is tender and liquid is absorbed, stirring once. Stir in pecans and bacon.

Servings: 8
Source: National Pork Board