Saturday, October 7, 2006

Bread Stuffing with Wild Rice

Bread Stuffing with Wild Rice

(I talked about this recipe here)

10 tablespoons butter
2 large stalks celery, chopped (about 1/2 cup)
1 medium onion, chopped (about 2/3 cup)
9 cups soft white bread, torn or cut into pieces (about 10-15 slices, depending on slice thickness)
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon sage
1/4 teaspoon black pepper
1/2 cup cooked wild rice (about 1/4 cup uncooked rice)

Cook wild rice according to package directions if you have not already done so. Set aside.
Melt butter in a large pot over medium-high heat.
Add onions and celery to the pot and saute until tender - 6-8 minutes.
Remove pot from heat and add remaining ingredients: bread, thyme, salt, sage, pepper, and rice.
Toss thoroughly to ensure bread is coated with butter and spices.
Transfer stuffing to a baking dish (for a single recipe, you will need a 3 quart casserole dish or a 9x13 pan). Cover dish with a lid or aluminum foil.*
Bake covered at 325 for 30 minutes. Uncover and bake for an additional 15 minutes.

makes 10 small servings
source: Elisabeth's mom, with inspiration from Betty Crocker

*if you are using this to stuff a turkey, skip the baking step and put the stuffing from the stovetop directly into the turkey and bake accordingly. This recipe makes enough to stuff a 10-pound turkey.


Jessica said...

What perfect timing! I was just about to search for a good stuffing recipe this year and you've saved me the trouble! It looks delicious!

Elisabeth said...

Jessica, let me know how it turns out for you! I think you'll be happy with it.