…Thanksgiving. I hope that all enjoying my blog have many things to be thankful for. Add this recipe to your list!
Wild Rice Stuffing
Makes enough for a 12 lb turkey. Recipe can be multiplied as many times as you like, I usually quadruple it on Thanksgiving regardless of the sizeof the bird. It is equally wonderful leftover. Note the soaking of the wild rice takes about an hour so plan ahead. This recipe is a bit time consuming but is truly well worth it.
1 cup wild rice
poultry giblets, cooked and chopped (broth saved)
1/2 cup giblet broth
1/4 cup finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped mushrooms
1/4 cup lowfat, low salt chicken broth (or 1/8 cup butter, 1/8 cup broth)
4 cups toasted bread cubes (can be done a day or 2 ahead and kept in an airtight container)
1 teaspoon salt
1/2 teaspoon sage
1/4 teaspoon freshly ground black pepper
1 egg (or 1/4 cup egg substitute), lightly beaten
Spread the wild rice in a large flat baking pan. Pour boiling water over the rice, cover tightly with foil and let stand 20 minutes. Drain rice and repeat the soaking with fresh boiling water 3 more times. The grains of rice should split open. After final draining combine rice with giblets and broth.
Saute onion, celery and mushrooms in chicken broth (or broth and butter) until tender. NOTE: You can cook the veggies a day or two ahead of time. Keep prepared veggies refrigerated until ready to use.
Combine cooled rice, veggies, bread cubes and seasonings. Add egg just before stuffing. Roast stuffed turkey 20 minutes per pound + 1/2- 1 hour more (depending on size of the turkey) to be sure the bird is thoroughly cooked and the stuffing inside the turkey is as well. Roasting the turkey legs side up will keep the breast meat juicier. CAREFULLY flip the turkey to breast side up about 1/2 a hour before it’s done to brown the breast.
Stuffing can also be baked in a baking pan separately from the turkey. Baste with chicken broth before baking. Bake about 35- 40 minutes at 350 degrees F.