Recipe - Wild Rice Turkey Stuffing Recipe

9 cup Cooked wild rice
9 cup Coarse dayold bread
Margarine or bacon; 2
Three fourths cup Chopped onion
1 One half cup Chopped celery and leaves
1 One half teaspoon Salt; or to taste
Three fourths teaspoon Pepper
1 tablespoon Dried herbs; such as thyme
and sage, crumbled
Poultry seasoning; to taste

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 http://www.barronspecialties.com/recipes.htm 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 Three fourths cup bacon
drippings to saute onions, etc.

Recipe by: Minnesota Paddy Wild Rice Recipes, Etc. No. 91a

Posted to EATLF Digest by Pat_H kitpath@earthlink.net on Nov 12, 1999,
converted by MM_Buster v2.0l.