Wild Rice Stuffing
List of Ingredients
Minnesota Wild-Rice Stuffing
8 ounces fresh mushrooms, sliced (3 cups)
2 cups chopped celery
2 cups chopped onions
1/2 cup butter or margarine
6 cups firm-textured white bread cubes
1 cup chopped pecans
1 teaspoon dried sage, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
1 cup cold, cooked wild rice
1/4 cup butter or margarine
1 cup chicken broth or giblet broth
Recipe
1. In a large skillet, cook mushrooms, celery and onions in 1/2 cup butter or margarine till tender.
2. In a large mixing bowl, toss together the bread cubes, pecans, sage, thyme and pepper. Add the vegetable-butter mixture and toss to combine.
3. In the same skillet, cook the wild rice in the remaining 1/4 cup butter or margarine for 3 minutes, stirring the wild-rice mixture once to twice.
4. Add rice mixture to the bread mixture and toss well to combine. Add enough broth to moisten the mixture.
5. Transfer to a 2-quart casserole. Cover and bake in a 325 or 350 degree oven for 30 to 45 minutes or till heated through. Makes 10 to 12 servings.
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