Wild rice turkey stuffing recipe
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | cups | Cooked wild rice |
| 9 | cups | Coarse day-old bread |
| Margarine or bacon; 2 | ||
| ¾ | cup | Chopped onion |
| 1½ | cup | Chopped celery and leaves |
| 1½ | teaspoon | Salt; or to taste |
| ¾ | teaspoon | Pepper |
| 1 | tablespoon | Dried herbs; such as thyme and sage, crumbled |
| Poultry seasoning; to taste | ||
Directions
The night before, cook wild rice. Break bread into chunks and saute in oil or margarine (see note). Saute onions and celery. Measure spices. Combine all ingredients in a deep bowl. Mix lightly; for dry stuffing, add little or no liquid; for moist stuffing, add hot broth or water to moisten crumbs.
Refrigerate overnight.
Place stuffing in turkey just before roasting. Roast turkey according to label. Bake extra stuffing in a greased casserole during last 30 minutes.
YIELD: Stuffing for a 12 Lb. Turkey recipe from GLADYS BARRON MC
formatted by Barb at PK using MC Buster 2.0f & SNT on 6/16/98; adapted by pdH 1999. cals 302, 3 g fat, 3g fiber.
NOTES : Original recipe called for 1 pound bacon, fried until crisp; drained on paper towels and crumbled. It also reserves ¾ cup bacon drippings to saute onions, etc. Recipe by: Minnesota Paddy Wild Rice Recipes, Etc. No. 91a Posted to EAT-LF Digest by Pat_H <kitpath@...> on Nov 12, 1999, converted by MM_Buster v2.0l.