| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Rice | 1 | Servings | |
INGREDIENTS
| I.E.S.JJGF65A—– | ||
| PHILLY INQUIRER—– | ||
| 1 | lb | Rice — brown or mixed |
| Brown | ||
| 2 | Apples; large,peeled — | |
| Cored | ||
| And wild rice | ||
| And sliced | ||
| 1 1/2 | lb | Pork; ground — or lean |
| Pork | ||
| 3 | c | Bread; cubed — white or |
| Whole | ||
| Sausage | ||
| Wheat | ||
| 1 | Onion; large — chopped | |
| 1/2 | ts | Sage — or to taste |
| 3 | Ribs celery — chopped | |
| Salt to taste | ||
| 4 | oz | Mushrooms — chopped |
| Fresh ground pepper to | ||
| Taste |
INSTRUCTIONS
Cook rice according to directions on package.In large skillet,brown pork.Add chopped onion,celery and mushrooms.Cook until tender.Stir in apples and heat through.Combine cooked rice with pork mixture.Stir in bread cubes.Add sage,salt and pepper,to taste.Use to stuff a large turkey or place in an ovenproof casserole and bake,covered at 325 deg.for 40 to 45 minutes until done.. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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