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    Stuffing: Wild Rice & Sage Dressing


    Source of Recipe


    Central Market, from razzledazzlerecipes.com

    List of Ingredients




    1 C. Texas pecan halves
    2/3 C. wild rice
    2 C. water
    1/2 t. salt
    6 C. Ciabatta bread or baguette, cubed with crust removed
    1/2 C. shallot, finely chopped (can substitute onion)
    4 t. fresh sage
    1/2 t. salt
    1/2 C. butter, melted

    Recipe



    Roast pecans in a shallow pan at 250°F. until golden (about 10 minutes) and break into pieces.
    Rinse wild rice thoroughly. Bring wild rice, water and salt to a boil in saucepan. Cover and reduce heat. Simmer 45 minutes.

    Combine bread cubes, onion, sage, salt and cooked wild rice into a large bowl. Add butter and roasted pecans. Toss. Stuff bird loosely with dressing and cook according to bird's directions. Or, cook in a casserole dish at 375°F. for 30-45 minutes or until flavors have blended.

    Serving Size: 6 - 8

 

 

 

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