Wild Rice & Bulgur Stuffing

Heat oil in a heavy saucepan over medium heat. Add celery, onions and garlic; saute for about 5 minutes, or until softened. Stir in wild rice. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer for 40 to 45 minutes, or until the rice is tender and the liquid has been absorbed.

Meanwhile, place bulgur and water in a bowl. Let soak for 30 minutes.

Preheat oven to 350 degrees F. Spread pecans on a baking sheet and bake for about 10 minutes, or until fragrant. Let cool and chop coarsely.

Place raisins in a small saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Drain and set aside.

Stir the soaked bulgur, pecans, raisins and parsley into the cooked wild rice. Season with salt and pepper. Let cool completely before stuffing.