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White
And Wild Rice Stuffing
| ¼ cup butter or
1½ cup uncooked wild rice, rinsed ½ cup chopped celery 5½ cups water 1¾ cups chicken broth 1 bay leaf 1 teaspoon salt 1 teaspoon dried oregano leaves ¼ teaspoon ground black pepper 1½ cup uncooked long-grain white rice 1 cup chopped, unpeeled red apple ½ cup chopped green onions In heavy 4-quart saucepan or Dutch oven, heat butter. Add wild rice and celery. Sauté until lightly browned. Add water, broth, bay leaf, salt, oregano, and pepper to saucepan. Heat to boiling; cover and cook over low heat 25 minutes. Stir white rice into wild rice; cook, covered, until rice is tender- about 20 minutes longer. Fold in apple and green onions. Set stuffing aside just until cool enough
to stuff neck and body cavities of turkey. Or spoon into greased 2½
quart casserole; cover and bake at 325° F about 20 minutes or until
apples are tender.
Source: Country Living Holidays
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