This is the turkey stuffing I make every Thanksgiving. The recipe is adapted from my book Talking With My Mouth Full (St. Martin's Press, 2006). It can be made vegetarian by substituting vegetable for chicken broth — and by not putting it in the turkey.
Makes 8 servings
1 1/2 cups uncooked wild rice
1 cup finely minced onion
8 tablespoons (1 stick) butter
1 tablespoon finely chopped flat-leaf parsley
4 cups chicken broth
Salt and freshly ground pepper, to taste
Place the rice in a colander and wash well under cold running water. Drain well.
In a large saucepan, melt the butter and cook the onions, stirring until wilted. Add the parsley and rice. Continue stirring and cooking for about 5 minutes, then add the broth and season with salt and pepper. Bring to a boil, cover and simmer until the rice is tender, 30 to 40 minutes.
4 tablespoons (1/2 stick) unsalted butter
1 cup diced celery and leaves
1 cup thickly sliced mushrooms
Cooked wild rice
1/2 teaspoon dried thyme
1 cup slivered almonds, sautéed in butter until lightly browned
Salt and pepper to taste
Heat the butter in a large skillet. Add the celery and leaves and sliced mushrooms. Cook until soft.
Combine the cooked wild rice, celery and mushroom mixture, thyme, and almonds. Season to taste.
Stuff inside the bird and/or place in a buttered casserole and bake, covered, at 350 degrees for 35 to 40 minutes. Remove the cover, baste with turkey juices and bake for another 15 minutes.
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