In our last email newsletter, I posted this great stuffing recipe I made when I was at the Marin farmers market on Sundays, using ingredients from all my neighbors. One of the ingredients was ground beef because I think we Americans have a weird love of minced meats and because my immediate neighbor was Prather Ranch and they're famous for their ground beef. Not having Prather nearby would make me substitute ground bison, which seems easy enough to find in local supermarkets if you don't have a better source. I think it helps bring home the New World aspect of the stuffing and tastes great. 
Marin Sunday Market Stuffing This recipe will stuff a 12-pound turkey or half a dozen game hens. 3 cups turkey or chicken broth 1 1/2 cups Rancho Gordo wild rice (about 9 ounces), rinsed, drained 1 cup water 2 teaspoons Rancho Gordo Mexican Oregano 1 pound Ground Bison (American Buffalo) 3 medium Poblano chiles or green bell peppers, roasted, cleaned and skinned 2 medium red onions, chopped (about 2 cups) 1 cup pecans, chopped and lightly toasted Combine broth, rice, 1 cup water and Mexican oregano in a large saucepan over high heat. Bring to boil, then reduce to a soft simmer until the wild rice is tender, stirring occasionally, about 55 minutes. Drain. Sauté hamburger meat in heavy large skillet over medium-high heat until cooked through, breaking up with a wooden spoon, about 10 minutes. Using slotted spoon, transfer the ground meat to paper towels and drain. Add chopped chiles or peppers and onions to drippings in skillet. Sauté over medium heat until vegetables are soft, about 10-15 minutes. Add the cooked wild rice and meat to the skillet. Sauté until heated through. Stir in the pecans. Season to taste with salt and pepper. Makes about 6 cups.
Marin Sunday Market Stuffing This recipe will stuff a 12-pound turkey or half a dozen game hens. 3 cups turkey or chicken broth 1 1/2 cups Rancho Gordo wild rice (about 9 ounces), rinsed, drained 1 cup water 2 teaspoons Rancho Gordo Mexican Oregano 1 pound Ground Bison (American Buffalo) 3 medium Poblano chiles or green bell peppers, roasted, cleaned and skinned 2 medium red onions, chopped (about 2 cups) 1 cup pecans, chopped and lightly toasted Combine broth, rice, 1 cup water and Mexican oregano in a large saucepan over high heat. Bring to boil, then reduce to a soft simmer until the wild rice is tender, stirring occasionally, about 55 minutes. Drain. Sauté hamburger meat in heavy large skillet over medium-high heat until cooked through, breaking up with a wooden spoon, about 10 minutes. Using slotted spoon, transfer the ground meat to paper towels and drain. Add chopped chiles or peppers and onions to drippings in skillet. Sauté over medium heat until vegetables are soft, about 10-15 minutes. Add the cooked wild rice and meat to the skillet. Sauté until heated through. Stir in the pecans. Season to taste with salt and pepper. Makes about 6 cups.
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