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.

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