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White And Wild Rice Stuffing
| Ingredients | |||
| 1/4 | cup | butter or margarine | |
| 1 1/2 | cup | wild rice, uncooked, rinsed | |
| 1/2 | cup | celery, chopped | |
| 5 1/2 | cup | water | |
| 1 | can | chicken broth (14 oz) | |
| 1 | each | bay leaf | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | oregano | |
| 1/4 | teaspoon | pepper | |
| 1 1/2 | cup | long-grain white rice, uncooked | |
| 1 | cup | red apple, unpeeled, chopped | |
| 1/2 | cup | green onions, chopped | |
Directions: | |||
| 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. Stir white rice into wild rice; cook, covered, until rice is tender - about 20 minutes longer. Fold in apple and green onions. 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. Makes enough for 12 to 14 lb turkey. | |||
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