• 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 jalapeƱo chiles, thinly sliced
  • 1 cup frozen corn kernels, thawed
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons fresh lime juice



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

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

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