Turkey Rice Stuffing with Butternut Squash

Ingredients:

• 2 cups of a mixture of brown and wild rice
• 2 bay leaves
• 90 g unsalted butter + extra for greasing the pan
• 1 tbsp. vegetable oil
• 4 cups peeled butternut squash, cut into 1cm cubes
• 1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced ​​and rinsed
• 2 stalks celery, chopped
• 1 cup lightly salted chicken or vegetable broth
• 1 egg
• 1 cup dried cranberries
• 1 cup chopped fresh parsley
• 1 cup pecans, finely chopped

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the rice and bay leaf, reduce heat, and simmer according to package directions; drain thoroughly. Remove the bay leaf. Transfer the rice to a baking sheet to cool.
2. Meanwhile, preheat oven to 190°C and grease a shallow 3-quart baking dish.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the pumpkin, season with salt and pepper, and cook, stirring, until tender and golden brown, 5 minutes. Transfer to a plate and let cool.
4. In the same skillet, melt 4 tablespoons of butter over medium-high heat. Add the leek and celery and cook, stirring, until the vegetables are softened, 5 minutes. Add the broth, 1 teaspoon of salt, and a few freshly ground black pepper; bring to a simmer, then remove from heat.
5. Beat the egg in a large bowl. Add the rice, pumpkin, leek mixture, cranberries, and parsley. Transfer to a baking dish and sprinkle with pecans. Cut the remaining 2 tablespoons of butter into small cubes and spread over the filling.
6. Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 20 minutes.