I developed this recipe a few years ago for the Sunday farmers market in Marin. A version of it even made the local paper. All of the ingredients are indigenous to the Americas except the onions. This recipe will stuff a 12-pound turkey or half a dozen game hens. It’s also delicious as a side dish with pork, as a filling for cabbage rolls or simply on its own. 
Rancho Gordo Mostly New World Stuffing 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/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 Salt Pepper 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. (The stuffing can be prepared a day ahead. Cover and refrigerate once cool. If you’d like to serve as a side dish, re-warm covered in 350°F. oven for 20 minutes.) Transfer to bowl and serve. If using as stuffing, cool completely and fill bird. Makes about 6 cups. Please feel free to distribute the recipe.
Rancho Gordo Mostly New World Stuffing 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/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 Salt Pepper 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. (The stuffing can be prepared a day ahead. Cover and refrigerate once cool. If you’d like to serve as a side dish, re-warm covered in 350°F. oven for 20 minutes.) Transfer to bowl and serve. If using as stuffing, cool completely and fill bird. Makes about 6 cups. Please feel free to distribute the recipe.
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