Ingredients

serves 8; makes about 7 cups (enough for one 18-pound turkey)

　　2 cups wild rice

　　Coarse salt

　　2 tablespoons corn or vegetable oil

　　2 small red onions, cut into thin rounds

　　3 garlic cloves, minced (1 tablespoon)

　　2 fresh serrano or jalapeño chiles, thinly sliced

　　1 cup frozen corn kernels, thawed

　　1/4 teaspoon freshly ground pepper

　　2 tablespoons fresh lime juice

　　

Step 1

Bring 5 cups water to a boil in a medium saucepan; add the rice and 1 tablespoon salt. Cover; reduce heat. Cook the rice until al dente, 35 to 40 minutes (not all the water will be absorbed). Drain well.

　　

Step 2

Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions and garlic; cook, stirring, until soft, about 2 minutes. Add the chiles; cook 30 seconds.

　　

Step 3

Stir the onion mixture, corn, pepper, and lime juice into the rice; season with salt. Serve, or immediately pack loosely in a turkey cavity, and cook until an instant-read thermometer inserted into the center of the stuffing registers 165°F.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.