Our holiday turkey dinners always include wild rice stuffing or as my mother called it "dressing". My mom and dad, Jean and Forrest Larson, were from Minnesota and even met at the University of Minnesota so she always used wild rice in a few recipes.
Bring 1 cup of wild rice and 4 cups of water to a boil and then let simmer for 30 mins. Then turn it off and let it soak for at least 5 hours or overnight. *It can sit on stove overnight with lid on (doesn’t need to be refrigerated).
Chop and sauté:
1 bunch of celery, 2 onions ( I like to do 1 yellow and 1 sweet onion)
1 green pepper, 1 red pepper
1/2 a portobello mushroom or 1 cup baby mushrooms
Salt and Pepper
Fresh sage or 1t poultry seasoning ( I also like using the dried sage from Light House if I don't have fresh sage).
2 -3 cups bread cubed
Sauté all the veggies together until soft. Then in a large bowl mix together the cooked wild rice and sautéed veggies. Add poultry seasoning or fresh sage and salt and pepper. Next add bread cubes (we use old bread from the freezer) but we don’t like to add too much bread because we don’t want them to overwhelm the stuffing.
Since it's recommended not to fill turkey's with stuffing any more we simply bake the stuffing in a casserole dish for 45 mins or more it should be a bit crispy on the edges.
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