Deb's Wild Rice Stuffing

A savory and delicious stuffing made with wild rice, sausage, bacon, celery, onions, almonds and cranberries.

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Ingredients:

• Day Before:
• 1 cup raw wild rice
• 1 lb ground sausage
• 1 lb bacon, crumbled
• 1 bunch celery, chopped
• 1 lg onion, chopped
• 1 pkg mushrooms, chopped
• 1 sm pkg sliced almonds
• About a half a bag of fresh cranberries
• About a half a bag of seasoned bread crumbs
• 1 egg, beaten
• 2 cans chicken broth
• 1 tsp sage
• 1 tsp poultry seasoning

Method

Cook wild rice in enough water to cover well. Wild rice puffs more than white rice, so you need plenty of water. Cook until the rice is puffy and tender. While rice is cooking, chop celery, onion, and mushrooms. Retain the parts of the celery and mushrooms that you don't use. Put chicken broth in a medium sauce pan and add the celery and mushroom remnants. Bring to a boil, then simmer for an hour or so. (This makes great stock for soup and the gravy.) Cool the stock mixture and refrigerate until the next day. Drain and rinse the wild rice. Put wild rice in a large bowl and add chopped vegetables. Fry bacon and set aside to drain and cool. Crumble the bacon and add to wild rice mixture. Fry sausage and crumble into small pieces while frying. Cool and add to wild rice mixture. Add the croutons, almonds, and cranberries. Mix well. Add the sage, poultry seasoning and beaten egg, mix well. Cover mixture and place in refrigerator until the next day. Next Day: Remove neck and giblets from the turkey. Add the giblets to the stock that was made the day before and simmer for an hour or so, until tender. Remove neck and giblets and let cool; chop and add to the stuffing mixture. Strain the chicken broth. Add about a cup of the stock to the wild rice mixture, put stock in refrigerator. Stuff the turkey in the front and rear of the bird and roast.

Notes: This recipe has been a crowd pleaser. You don't have to add the cranberries or almonds, but personally I think both add great flavor.

Number of servings: 10-12

Submitted By: Deb Davey
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