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White and Wild Rice Stuffing

1/4 c (1/2 stick) butter or margarine
1 1/2 c Uncooked wild rice, rinsed
1/2 c Chopped celery
5 1/2 c Water
1 13-3/4 or 14-oz can chicken broth
1 Bay leaf
1 ts Salt
1 ts Dried oregano leaves
1/4 ts Ground black pepper
1 1/2 c Uncooked long-grain white rice
1 c Chopped, unpeeled red apple
1/2 c Chopped green onions

1. In heavy 4-quart saucepan or Dutch oven, heat butter. Add wild rice and celery. Saute 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.

2. Stir white rice into wild rice; cook, covered, until rice is tender- about 20 minutes longer. Fold in appie and green onions.

3. Set stuffing aside just until cool enough to stuff neck and body cavities of turkey. Or spoon into greased 2 1/2-quart casserole; cover and bake at 325'F about 20 minutes or until apples are tender.


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