Southern Rice Pilaf Stuffing with Ham, Pecans, and Greens

A Southern Thanksgiving Tradition: My Family's Beloved Rice Pilaf Stuffing

Thanksgiving. The word itself conjures up images of golden-brown turkeys, overflowing tables laden with delicious food, and the warmth of family and friends gathered together. For me, Thanksgiving isn't complete without our family's secret weapon: our Southern Rice Pilaf Stuffing with ham, pecans, and collard greens. This isn't just a side dish; it's a cherished tradition, a taste of home that brings back a flood of happy memories.

I remember as a child, helping my grandmother in the kitchen. The air would be thick with the aroma of roasting turkey, simmering broth, and the sweet, nutty scent of pecans. The rhythmic chopping of onions and celery, the gentle sizzle of ham in the pan – these sounds and smells are deeply ingrained in my Thanksgiving memories. My grandmother, a true Southern matriarch, always insisted on making this stuffing from scratch, using only the freshest ingredients. She'd meticulously measure each ingredient, sharing snippets of family history and laughter as we worked side-by-side. The process was as much a part of the celebration as the meal itself.

This recipe, passed down through generations, has become a hallmark of our family gatherings. It’s a harmonious blend of textures and flavors. The tender white and wild rice provide a delightful contrast to the savory ham, the crisp pecans add a delightful crunch, and the slightly bitter collard greens offer a refreshing counterpoint to the richness of the other ingredients. The subtle warmth of nutmeg perfectly complements the overall flavor profile.

Over the years, I’ve made this stuffing countless times, adapting it slightly to suit my own tastes and preferences. I've experimented with different types of ham, discovering that a smoked ham adds a particularly smoky depth of flavor. I've also found that toasting the pecans beforehand enhances their nutty flavor and gives them a wonderful crispness. But the core of the recipe remains the same: a simple yet elegant combination of ingredients that creates a truly unforgettable dish.

The beauty of this stuffing is its versatility. It can be prepared a day ahead of time, making it an ideal dish for busy cooks. Simply cover and refrigerate it until you're ready to bake it. Whether you bake it inside the turkey or in a separate dish, the result is always the same: a comforting, flavorful stuffing that perfectly complements the Thanksgiving feast.

This year, as I prepare this stuffing, I'll be reflecting on the memories it evokes. I'll be thinking of my grandmother, her warm smile, and the love she poured into every dish she made. And I'll be grateful for the opportunity to share this tradition with my own family, creating new memories around the table, surrounded by loved ones, and enjoying the taste of home.

Beyond the simple act of cooking, this stuffing represents the heart of Thanksgiving for me. It's about more than just the food; it's about family, tradition, and the enduring power of shared experiences. It’s about carrying on a legacy, passing down recipes and memories to future generations, ensuring that the spirit of Thanksgiving lives on, year after year, in the warmth of our family gatherings and the delicious taste of this beloved stuffing.

So, this Thanksgiving, I invite you to try this recipe. Let the rich flavors transport you, bringing back memories of your own family traditions, or creating new ones to cherish for years to come. Happy Thanksgiving!

Step-by-step

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